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Cheesecake Squares, Sun-Dried Tomato (D, TNT)
Source: Bon Appetit Magazine, December 1991
Yield: 20

1-1/4 cups all-purpose flour
6 tbsp. chilled butter, cut in bits
1 large egg

1/2 cup oil-packed sun-dried tomatoes
6 cloves garlic
2 tsp. chopped fresh oregano
3 large eggs
2 8-oz. packages cream cheese, cut in bits
1 cup sour cream
1/2 cup finely chopped green onions

Butter and cream cheese should be cut into bits. Sun-dried tomatoes should be drained, but reserve 1 tbsp. oil.

Preheat oven to 350°F.

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"x9" baking dish (dough will be thin). Bake about 10 minutes, until light golden. Cool.

Make Filling And Assembly:
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 and pepper.

Pour filling into crust and bake until filling puffs and is light brown, about 20 minutes. Cool to room temperature and cut into squares.

Posted by Nancy Berry

Nutritional Info Per Serving: N/A