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
1/4 lb Spinach; stemmed, washed,
; dried, and cut into
; thin strips
1/2 lb Mozzarella; julienned
Capers for garnish
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
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.
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