Sun Dried Tomato Torte. Spoon filling into crust smoothing the top. Preheat the oven to 425 degrees f.
Daisy King Recipe 5275 Pesto & SunDried Tomato Torte from www.youtube.com
To make the filling, heat olive oil in a skillet over medium heat. Add to the bowl of a food processor and process until smooth and fluffy. Layered with amazing fragrant flavo.
Top With ½ Of The Pesto And Tomatoes.
Spread 1/3 of the cream cheese mixture in the bottom of the bowl. Make ready 3 tablespoons of sugar. Add tomato paste and process until mixture is almost smooth.
2 Tablespoons Chopped Sundried Tomatoes 1Teaspoon Herbes De Provence ¼ Red Onion, Sliced Thinly Lengthwise 1 Tablespoon Olive Oil 1/8 Cup Balsamic Vinegar 8 Cherry Tomatoes, Cut In Half, Crosswise Take The Puff Pastry Out Of The Freezer To Thaw Overnight In The Refrigerator.
Add 1/3 cup cream cheese and blend well. Add the spinach and cook, stirring, until the spinach is warmed through. Spoon filling into crust smoothing the top.
1 Pkg 8 Oz Cream Cheese.
Gently tap the filled bowl on. Mix the feta cheese at room temperature with the butter, cream cheese, pepper, vermouth, and the remaining roasted garlic. Take 3 cups of chopped onions.
Preheat The Oven To 425 Degrees F.
Line a 2 cup margarine tub, or bowl, with plastic wrap. This will be your first layer in the bowl. 1 10 oz container of your favorite prepared pesto ( i like the flavor of those purchased in the refrigerated section better)
Place Sun Dried Tomatoes To Processor And Mix Until Finely Chopped.
Layered with amazing fragrant flavo. These tomatoes have a very tart, concentrated flavor and can be used in sauces or chopped in salads and pasta dishes. Spoon remaining cheese mixture over tomatoes, smoothing cheese with a spatula.
