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1
Preheat oven to 375 degrees.
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2
To make a crust:
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3
In a food processor, mix cream cheese and margarine.
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4
Add salt and flour.
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5
Mix until a ball forms.
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6
Refrigerate.
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7
Roll out on a floured surface to fit an 8inch fluted tart pan.
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8
Weight with pie weights, beans or rice in foil, and bake for 15 minutes.
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9
Cool, remove from pan and set aside.
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10
To make filling:
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11
Plunge tomatoes into simmering water for 15 seconds.
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12
Drain.
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13
Remove skin and seeds.
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14
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.
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15
Bake for 1 1/2 hours.
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16
Cool slightly and coarsely chop.
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17
In a small saucepan, bring vinegar to boil, and cook until reduced to 2 tablespoons.
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18
Add reduced vinegar to the tomato mixture and set aside.
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19
In a large skillet, heat 2 tablespoons of the olive oil over medium heat.
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20
Add the remaining 2 teaspoons garlic and cook until golden.
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21
Remove and set aside.
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22
In the same skillet, add the remaining tablespoon of olive oil.
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23
Increase heat and sear portobello strips on all sides until browned.
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24
Stir in the reserved garlic, turn off heat but keep warm.
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25
To assemble:
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26
Place spinach in the cooled tart shell.
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27
Arrange warm portobellos like spokes of a wheel on top of spinach.
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28
Sprinkle with salt and pepper.
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29
Top with mozzarella.
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30
(the tart may be assembled to this point and set aside.)
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31
Preheat the broiler.
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32
Broil briefly until cheese is melted.
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33
Drizzle each slice with tomato vinaigrette, garnish with capers and serve warm
