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1
Use pulsing action to process flour, butter and half the cream cheese in food processor until mixture is well blended and pulls away from side of container.
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2
Shape dough into ball; wrap with plastic wrap.
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3
Refrigerate 1 hour.
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4
After 30 min., heat oven to 425 degrees F. Place tomatoes in single layer on parchment-covered baking sheet; brush with 2 Tbsp.
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5
dressing, then sprinkle with 2 Tbsp.
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6
Parmesan.
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7
Bake 20 min.
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8
Reduce oven temperature to 400 degrees F. Place chilled dough between 2 lightly floured sheets of waxed paper; roll into 16x6-inch rectangle.
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9
Discard top sheet of waxed paper.
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10
Spray 13x4-inch rectangular tart pan with removable bottom with cooking spray; invert over dough.
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11
Flip tart pan, holding pan and dough together.
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12
Discard second sheet of waxed paper.
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13
Lightly press dough into tart pan; prick dough in several places with fork.
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14
Line crust with sheet of foil; fill with uncooked rice, beans or pie weights.
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15
Bake crust 20 min.
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16
Remove foil lining and weights.
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17
Bake crust additional 5 to 10 min.
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18
or until lightly browned.
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19
Mix remaining cream cheese, dressing and Parmesan until blended; spread onto bottom of warm crust.
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20
Top with tomatoes; bake 5 min.
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21
or until heated through.
