Artichoke & Sun-dried Tomato Tart


1 package (8 ounces) cream cheese, softened
1 Egg
2 tablespoons All-purpose flour
1 jar (6 ounces) marinated artichokes, drained and patted dry
1/3 cup Oil-packed sun-dried tomatoes, drained and patted dry
2 tablespoons Snipped fresh basil leaves
1 cup (3 ounces) shredded mozzarella cheese
1 Garlic clove, pressed
1/4 cup (1 ounce) grated fresh Parmesan cheese, divided
8 sheets (9x14 inches) thawed, frozen phyllo dough
Nonstick cooking spray
1 Large plum tomato, sliced
Additional snipped basil (optional)


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