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CATEGORY CUISINE TAG YIELD
Dairy Sami Dujour03 1 Servings

INGREDIENTS

4 oz Cream cheese
1 c Margarine
1 t Salt
1 1/4 c Flour
3 lb Tomatoes
2 1/2 t Chopped garlic
1/3 c Plus 3 tablespoons extra
virgin olive oil
1/2 t Salt
1/2 t Pepper
1/3 c Balsamic vinegar
3/4 lb Portobello mushrooms.
stemmed cut into thin
strips
1/4 lb Spinach, stemmed washed
dried and cut into
thin strips
1/2 lb Mozzarella, julienned
Capers for garnish

INSTRUCTIONS

Preheat oven to 375 degrees.  To make a crust:  In a food processor,
mix cream cheese and margarine. Add salt and  flour. Mix until a ball
forms. Refrigerate. Roll out on a floured  surface to fit an 8inch
fluted tart pan. Weight with pie weights,  beans or rice in foil, and
bake for 15 minutes. Cool, remove from pan  and set aside.  To make
filling:  Plunge tomatoes into simmering water for 15 seconds. Drain.
Remove  skin and seeds. Place tomatoes in roasting pan with 1/2
teaspoon of  the garlic, 1/3 cup of olive oil, and 1/4 teaspoon each of
salt and  pepper. Bake for 1 1/2 hours. Cool slightly and coarsely
chop. In a  small saucepan, bring vinegar to boil, and cook until
reduced to 2  tablespoons. Add reduced vinegar to the tomato mixture
and set aside.  In a large skillet, heat 2 tablespoons of the olive oil
over medium  heat. Add the remaining 2 teaspoons garlic and cook until
golden.  Remove and set aside.  In the same skillet, add the remaining
tablespoon of olive oil.  Increase heat and sear portobello strips on
all sides until browned.  Stir in the reserved garlic, turn off heat
but keep warm.  To assemble:  Place spinach in the cooled tart shell.
Arrange warm portobellos like  spokes of a wheel on top of spinach.
Sprinkle with salt and pepper.  Top with mozzarella. (the tart may be
assembled to this point and set  aside.)  Preheat the broiler. Broil
briefly until cheese is melted. Drizzle  each slice with tomato
vinaigrette, garnish with capers and serve  warm.  Yield: 4 servings
Converted by MC_Buster.  Recipe by: CHEF DU JOUR SHOW #DJ9432 - KATHY
CARY/DREW NIEPORANT  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 3714
Calories From Fat: 2302
Total Fat: 261g
Cholesterol: 269.9mg
Sodium: 9963.1mg
Potassium: 3753.7mg
Carbohydrates: 218.7g
Fiber: 22.7g
Sugar: 61.2g
Protein: 96.3g


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