| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Appetizers, Desserts, Cakes |
20 |
Servings |
INGREDIENTS
| 1 1/4 |
c |
Flour |
| 6 |
tb |
Butter; chilled* |
| 1 |
lg |
Egg |
| 1/2 |
c |
Oil-pkd sun-dried tomatoes* |
| 6 |
|
Cloves garlic |
| 2 |
ts |
Chopped fresh oregano |
| 3 |
|
Large eggs |
| 16 |
oz |
Cream cheese; room temp* |
| 1 |
c |
Sour cream |
| 1/2 |
c |
Green onion, finely chopped |
INSTRUCTIONS
CRUST
FILLING
*Note: Butter and cream cheese should be cut into bits. Sun-dried tomatoes
should be drained, but reserve 1 T oil.
Preheat oven to 350^. Make crust - blend flour and butter until mix
resembles coarse crumbs. Add egg and blend just until dough begins to
clump. Press onto bottom of 13x9" baking dish (dough will be thin). Bake
about 10 minutes, until light golden. Cool. FILLING: in processor, finely
chop tomatoes with reserved oil, garlic and oregano. Blend in eggs. Add
cream cheese and blend until smooth. Add sour cream and blend until
combined. Transfer filling to bowl and mix in chopped green onion. Season
to taste with salt & pepper. Pour filling into crust and bake until filling
puffs & is light brown, about 20 minutes. Cool to room temp and cut into
squares.
Source: Dec. '91 Bon Appetit magazine.
Shared by Gayle, Prodigy ID# (KXXP21F).
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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