Warm Spinach Portobello Tart with Roasted Tomato Vinaigrette - cream cheese

Method

• Preheat oven to 375 degrees.
• To make a crust:
• In a food processor, mix cream cheese and margarine.
• Add salt and flour.
• Mix until a ball forms.
• Refrigerate.
• Roll out on a floured surface to fit an 8inch fluted tart pan.
• Weight with pie weights, beans or rice in foil, and bake for 15 minutes.
• Cool, remove from pan and set aside.
• To make filling:
• Plunge tomatoes into simmering water for 15 seconds.
• Drain.
• Remove skin and seeds.
• Place tomatoes in roasting pan with 1/2 teaspoon of the garlic, 1/3 cup of olive oil, and 1/4 teaspoon each of salt and pepper.
• Bake for 1 1/2 hours.
• Cool slightly and coarsely chop.
• In a small saucepan, bring vinegar to boil, and cook until reduced to 2 tablespoons.
• Add reduced vinegar to the tomato mixture and set aside.
• In a large skillet, heat 2 tablespoons of the olive oil over medium heat.
• Add the remaining 2 teaspoons garlic and cook until golden.
• Remove and set aside.
• In the same skillet, add the remaining tablespoon of olive oil.
• Increase heat and sear portobello strips on all sides until browned.
• Stir in the reserved garlic, turn off heat but keep warm.
• To assemble:
• Place spinach in the cooled tart shell.
• Arrange warm portobellos like spokes of a wheel on top of spinach.
• Sprinkle with salt and pepper.
• Top with mozzarella.
• (the tart may be assembled to this point and set aside.)
• Preheat the broiler.
• Broil briefly until cheese is melted.
• Drizzle each slice with tomato vinaigrette, garnish with capers and serve warm