How To make Sun Dried Tomato Cheesecake Squares
CRUST:
1 1/4 c Flour
6 tb Butter; chilled*
1 lg Egg
FILLING:
1/2 c Oil-pkd sun-dried tomatoes*
6 Cloves garlic
2 ts Chopped fresh oregano
3 Large eggs
16 oz Cream cheese; room temp*
1 c Sour cream
1/2 c Green onion, finely chopped
*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 13x9" 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. Source: Dec. '91 Bon Appetit magazine. Shared by Gayle, Prodigy ID# (KXXP21F).
How To make Sun Dried Tomato Cheesecake Squares's Videos
How To Make Sun-Dried Tomato Puff Pastry Swirls!
You can fill this swirl of joy with anything and make it fabulous! Always turns out crispy on the outside and soft on the inside. Best of all, it only takes 10 minutes to put it all together and then it goes in the oven to bake for 20 mins! With only 3 ingredients but endless possibilities. I chose to use sun-dried tomato pesto because of the tangy kick it added to the swirls. But, seriously, you can use any filling and make it your own. Enjoy!
Here’s what you’ll need!
Sun-Dried Tomato Pesto Puff Pastry Swirls
Servings: 4
INGREDIENTS –
• 1 sheet Pepperidge Farm puff pastry
• ¼ cup Barilla sun-dried tomato pesto
• ¼ cup Mexican blend shredded cheese
• 1 egg, beaten, for glazing
• Red chili flakes (optional)
INSTRUCTIONS
1. Preheat the oven to 400 degrees.
2. Brush the baking sheet with oil and line it with parchment paper.
3. Roll out the pastry.
4. Spread the sun-dried tomato pesto evenly over the pastry.
5. Sprinkle the Mexican cheese and chili flakes all over the pastry.
6. Roll the pastry sheet as shown in the video and seal the end with egg wash.
7. Slice the rolled pastry as shown in the video.
8. Place them on the baking tray spaced apart and brush the swirls with egg wash.
9. Bake in a hot oven, about 400ºF for 18-20 mins.
10 .Serve hot or cold. Enjoy!
Notes
• You may substitute sun-dried tomato pesto for regular pesto, spinach dip, seasoned potato filling, or any other filling of your choice.
• You can also use any other cheese of your liking.
• You can omit eggs by using oil, butter, or corn starch glaze instead of egg wash.
If you do decide to make it, please post your pictures and tag me on Instagram @lifeofjasmeen or use the hashtag #cookingwithjasmeen or both! I would love to see you guys try it or see what other variations you guys come up with!
Follow me on Instagram! - @lifeofjasmeen
Link to Instagram -
Music: Relaxing Ballad
Site:
License:
Sun Dried Tomato Artichoke Dip - 3rd Place Winning Recipe 2012
This Sun Dried Tomato Artichoke Dip is great for entertaining guest during the holidays. It was also the third place winning recipe of our 2012 recipe contest!
Full recipe:
Easy Tomato Tartlets with Puff Pastry
Full recipe:
Tomato Tartlets with Puff Pastry are a flaky, cheesy appetizer, brunch treat, or snack made in just 30 minutes. Each bite is a medley of flaky puff pastry, creamy ricotta, Italian herbs, and juicy tomatoes. Make individual tartlets or one large tart to be sliced and shared at your next party.
These ricotta-filled tomato tartlets are the perfect light bite for brunch, game day, or lunch. The recipe is easy to follow, requires minimal effort, and is easily scalable for a crowd. Each tart is adorned with juicy tomatoes and golden flaky puff pastry. It looks so impressive that no one will know it took you only 30 minutes to make.
About this Recipe
Taste - The combination of buttery puff pastry, bright tomatoes, and decadent ricotta is a uniquely rich flavor medley.
Texture - The puff pastry is fluffy and crispy, the ricotta is creamy, and the fresh tomatoes are juicy.
Effort - You just need to slice the puff pastry, make the ricotta mixture, then assemble the tartlets and bake them.
Time - It takes just 10 minutes to prep the tartlets then 20 minutes to bake them.
Equipment (contains affiliate links)
knife -
cutting board -
measuring cups and spoons -
silicone baking spatula -
mixing bowl -
baking sheet -
parchment paper (we love this compostable brand!) -
cooling rack -
Shop our kitchen:
Mini Cheesecakes | Sally's Baking Recipes
This recipe for creamy mini cheesecakes is so simple and perfect for a small crowd. Make sure you use a standard 12-count muffin pan, or see the recipe notes for extra mini cheesecakes.
Get the full recipe:
• Ask your recipe question or leave a review over on the recipe page.
#baking #recipes #minicheesecakes
• More of Sally's baking recipes:
Sun Dried Tomato puree Canapes
Our Sun Dried Tomato puree used for
Canapes, 7 different ways.
Which one is your favourite?
Please let us know
Mine's a tie between
Applewood Cheese with basil
and
Boursin Cheese with chives.
Sun-Dried Tomato and Pesto Puff Pastry Star
FULL RECIPE: