Name: Warm Spinach Portobello Tart with Roasted Tomato Vinaigrett
Ingredients: 4 oz Cream cheese; 1 c Margarine; 1 ts Salt; 1 1/4 c Flour; 3 lb Tomatoes; 2 1/2 ts Chopped garlic; 1/3 c Plus 3 tablespoons extra virgin olive oil; 1/2 ts Salt; 1/2 ts 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

This one is so simple that we miss it. Why aren’t we more grateful? There are many answers to that question, but this one is central: we aren’t grateful because we’ve never asked God to give us a grateful heart. By nature we are covetous, greedy, grasping and unhappy. Left to ourselves, we will be just like that rich fool. Generosity isn’t our natural impulse. We aren’t born giving; we’re born getting. Gratitude is not the inborn language of the heart.

Ray Pritchard

CATEGORY	CUISINE	TAG	YIELD
Dairy	Sami	Dujour03	1	servings

INGREDIENTS

4	oz	Cream cheese
1	c	Margarine
1	ts	Salt
1 1/4	c	Flour
3	lb	Tomatoes
2 1/2	ts	Chopped garlic
1/3	c	Plus 3 tablespoons extra virgin olive oil
1/2	ts	Salt
1/2	ts	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

CRUST
FILLING
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.

A Message from our Provider:

“We ought to give thanks for all fortune: if it is good, because it is good, if bad, because it works in us patience, humility and the contempt of this world and the hope of our eternal country. #C.S. Lewis”