SUN-DRIED TOMATO TART RECIPES

Steps:

• Preheat oven to 400°F (200°C). Unroll one package of crescent dough across one end of Large Bar Pan with longest sides of dough across width of pan. Repeat with remaining package of dough. Using Baker's Roller®, roll dough to seal perforations and press up sides. Trim excess dough with Utility Knife. Bake 10-12 minutes or until golden brown.Meanwhile, place cream cheese in Classic Batter Bowl. Whisk until smooth with Stainless Whisk. Add eggs; whisk until combined. Using Food Chopper, chop artichokes. Place artichokes into (5-in./13-cm) Strainer; press to remove excess liquid. Coarsely chop tomatoes with Chef's Knife. Add artichokes, half of the tomatoes, half of the cheese, rub, Parmesan, salt and black pepper to cream cheese mixture; mix with Small Mix ‘N Scraper® until well blended.Remove bar pan from oven to Stackable Cooling Rack. Using Small Spreader, spread artichoke mixture evenly to edges of crust; top with remaining tomatoes. Bake 8-10 minutes or until center is set. Remove bar pan from oven. Sprinkle tart with remaining cheese and parsley, if desired. Cut into squares with Pizza Cutter and serve with Mini-Serving Spatula.

Steps:

• Preheat oven to 350°. In a large skillet, heat oil over medium-high heat. Add onion and peppers; cook and stir 6-8 minutes or until tender. Add garlic and oregano; cook 1 minute longer. Cool completely., Place tart shells on ungreased baking sheets. In a large bowl, beat cream cheese, lemon juice and salt until smooth. Add egg; beat on low speed just until blended. Stir in tomatoes, bacon, basil and onion mixture., Spoon 2 teaspoons filling into each tart shell. Top each with 1/2 teaspoon crushed crackers and 1/2 teaspoon cheddar cheese., Bake 10-12 minutes or until set. Serve warm.
  Freeze option: Freeze cooled baked pastries in freezer containers. To use, reheat pastries on a baking sheet in a preheated 350° oven 15-18 minutes or until heated through.