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19
3. With your thumbs, push the dough
1
⁄8 inch above the edge of the mold,
to make an even, rounded rim of dough around the inside
circumference of the mold. You can then press a decorative edge
around the rim of the pastry with the dull edge of a knife. Chill in
refrigerator for about 30 minutes.
4. Adjust the rack to position 2. Set the oven to Bake with Convection at
350°F for 25 minutes. Using a fork, prick the dough evenly all over, but
make sure not to go entirely through the dough. Line the shell with
parchment and weigh it down with dried beans or rice. Once
preheated, place into oven. Bake for about 20 minutes, or until the
dough under the parchment is no longer wet. Remove the beans/rice
and parchment and continue baking for the remaining 5 minutes, until
the shell is golden brown.
Nutritional information per serving:
Calories 101(67% from fat) • carb. 7g • pro. 1g • fat 7g • sat. fat 5g
• chol. 20mg • sod. 89mg • calc. 0mg • fiber 0g
*Extra dough can be stored in the refrigerator for up to 1 week and in the
freezer for up to 2 months.
Spinach, Gorgonzola & Artichoke Dip
.
Hot out of the oven, serve this timeless dip with crusty bread or alongside
a basket of pita chips.
Makes about 6 cups
Nonstick cooking spray
2 ounces Parmesan, cut into ½-inch cubes
1 garlic clove
1 small shallot, halved
1 pound (2 standard, 8-ounce packages) plain cream cheese,
room temperature and cut into 1-inch pieces
¼ cup heavy cream
1 pound frozen spinach, thawed, drained and dried thoroughly
1 cup crumbled Gorgonzola (about 4 ounces), divided
2 cans (15 ounces each) artichoke hearts, drained and
dried thoroughly
½ teaspoon crushed red pepper
1. Lightly coat a 2-quart ceramic baking dish with nonstick cooking spray.
Reserve.
2. Fit a Cuisinart
®
Food Processor with the metal chopping blade. With
the machine running, first drop the cheese through the feed tube and
process until finely chopped. Add the garlic and shallot to finely chop.
Add the cream cheese and heavy cream; process until creamy and
smooth. Crumble the spinach over the cream cheese mixture. Add half
of the Gorgonzola and pulse about 10 times, or until well blended.
Scrape the work bowl. Add the reserved artichoke hearts and crushed
red pepper; pulse another 10 times. Transfer the mixture to the
prepared dish and then top with the remaining Gorgonzola.
3. Adjust the rack to position 2. Set the oven to Bake at 375°F for 25
minutes. Once preheated, put the filled dish into the oven and bake for
the allotted time, or until just browned on top.
4. Serve immediately.
Nutritional information per serving (¼ cup):
Calories 90 (79% from fat) • carb. 3g • pro. 4g
• fat 7g • sat. fat 5g • chol. 22mg • sod. 243mg
• calc. 57mg • fiber 1g
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