-CRUST-
1 1/4 c Flour 1 lg Egg
6 tb Butter; chilled*
FILLING
1/2 c Oil-pkd sun-dried tomatoes* 16 oz Cream cheese; room temp*
6 Cloves garlic 1 c Sour cream
2 ts Chopped fresh oregano 1/2 c Green onion, finely chopped
3 Large eggs
*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 13×9″ 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.
Yields
20 servings
