—norma wrenn—
4 oz Marinated sun-dried tomatoes
-drained; reserve
1 tb Oil reserved
2 ts Fresh oregano leaves;
-chopped or 1 teaspoon
-dried oregano leaves
6 lg Garlic cloves
3 lg Eggs
16 oz Cream cheese; cut into chunk
1 c Sour cream
1/2 c Green onions; finely chop
Salt/pepper to taste
2 Sheets frozen puff pastry
Thaw pastry according to. Roll out on floured board to fit a 10 by 15-inch
baking pan, and place in pan. In a blender or processor, coarsely puree
tomatoes with oil, oregano, garlic and eggs. In processor or bowl, beat
cheese and sour cream with tomato mixture. Add onions, salt and pepper.
Spread onto pastry, and bake in 350~ oven until filling is puffed and
lightly browned, about 25 minutes. Let cool, then cover and chill at least
two hours or up to two days. With a sharp knife, cut cheesecake into about
2-inch squares, then cut each square in half, diagonally.
Yields
70 Servings