Appetizer: Artichoke & Sun-Dried Tomato Tart (Serves 12)

1 8 oz pkg cream cheese, softened
1 egg
2 T flour
1 jar (6 oz) marinated artichokes, drained and patted dry, chopped
1/3 cup oil-packed sun-dried tomatoes, drained and patted dry, snipped
2 T snipped basil leaves, snipped
1 cup (4 oz) shredded mozzarella
1 garlic clove, pressed
1/4 cup (1 oz) grated Parmesan, divided
8 sheets (9x14) thawed frozen phyllo dough
Non-stick cooking spray
1 large plum tomato, sliced
Additional snipped basil

Preheat oven to 375 F.  In bowl, whisk cream cheese - flour until smooth;  add artichokes - garlic to cheese.  Mix well.  Unroll phyllo, lay one sheet on cutting board and spray with nonstick spray.  Sprinkle with 1 T parmesan, place second sheet of phyllo over first, pressing sheets tog to seal.  Place sheets on round cooking stone (edges with hang off stone). Repeat 3 more times, arranging sheets in overlapping staggered pattern on stone.  Spoon cream cheese mixture onto center of phyllo and spread to within 1/2" of edge of baking stone.  Slice tomato and arrange in overlapping circular pattern around edge of filling.  Sprinkle with reserved 2 T of cheese.  Carefully lift edges of phyllo sheets up against edge of filling.  Lightly spray phyllo with cooking spray.  Bake 28-30 mins until phyllo is golden brown and filling is set in center.  Remove from oven and let stand 10 mins longer.  Garnish with snipped basil.   Serve in wedges.   (1/12 = 160 calories)