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© Meredith Corporation. All rights reserved. Used with permission.
(1 10-inch tart)
Preheat oven according to piecrust package directions. Ease piecrust into a 10-inch tart pan without stretching it. Press pastry into fluted sides of the tart pan. Bake according to page directions. Cool on a wire rack. Set oven temperature to 400°F.
Coat a medium skillet with cooking spray; heat skillet over medium-high heat. Add onion and fennel; cook for 5 minutes, stirring occasionally. Add garlic; cook and stir for 1 minute more. Stir in chopped tomatoes, oregano, salt and black pepper. Cook over medium heat about 10 minutes or until most of the liquid is evaporated. Remove from heat. Stir in dried tomatoes and vinegar; cool.
In a medium bowl, combine egg and cream cheese until smooth. Stir in Jarlsberg cheese, green onions and crushed red pepper. Reserve 1 tablespoon Parmesan cheese. Stir the remaining Parmesan cheese into cream cheese mixture.
To assemble tart, spread cooked tomato mixture into the bottom of the baked tart shell; sprinkle with flour. Spread cheese mixture over tomato mixture to within 1/4 inch of the edges. Top with sliced tomatoes and the reserved 1 tablespoon Parmesan cheese.
Bake about 20 minutes or until golden. Cool on a wire rack for 10 minutes. Top with fresh oregano sprigs (or leaves). To serve, cut tart into wedges.