artichoke and olive tart atop mixed greens in tucson! — Les Petites Gourmettes

Ingredients

• 1 large jar (approximately 26 ounces) of marinated artichoke hearts
• 1 large lemon
• 2 tablespoons minced Italian parsley
• 2 teaspoons fresh thyme leaves
• 1 large shallot, peeled and minced
• 1/4 teaspoon freshly ground black pepper
• 1 sheet frozen puff pastry, thawed according to package directions
• 2 small or medium ripe tomatoes
• 1 large egg, lightly beaten
• 3 ounces goat cheese, room temperature
• 2 ounces cream cheese, room temperature
• 3 tablespoons fat-free half-and-half
• 25 to 30 black oil-cured Kalamata olives, drained and pitted
• 1/2 cup freshly shredded Parmesan cheese
• 3 tablespoons fresh lemon juice
• 1 tablespoon balsamic vinegar
• 2 teaspoons whole grain mustard
• 1 teaspoon Worcestershire sauce
• 1 garlic clove, peeled and minced
• 1/3 cup extra-virgin olive oil
• 1/4 cup shredded Parmesan cheese
• 12 cups mixed greens