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Ингредиенты
- 2 lrg red bell peppers, roasted**.
- 2 x Jalapeno peppers, roasted**.
- 2 sm zucchini, sliced lengthwise 1/4 inch and roasted**.
- 1 lrg yellow onion, sliced in 14 inch rounds and roasted**.
- 1 head garlic, roasted**.
- 2 c. Swiss, Gruyere or possibly white cheddar cheese, grated coarse
- 1 Tbsp. extra virgin extra virgin olive oil
- 1/2 cube butter
- 1/2 c. heavy cream
- 1 x egg
- Â Â Pizza dough (or possibly pie dough) to fill a 9 in. tart or possibly pie plate
- 1 tsp salt
- 1 tsp grnd pepper
- Â Â Roast the vegetables (**See vegetable section for roasting) Set aside and
- Â Â cold.
Инструкции
- Line a 9 1/2 inch x 2 inch tart pan or possibly a pie plate with the Pizza dough or possibly pie crust dough, that ever you prefer. Bake the single crust for 8 min in a 425 degree oven, remove and cold.
- Arrange the roasted vegetables (except the roasted garlic) on the pre-baked crust. When laying in the vegetables on the crust, make sure they are proportionately distributed. You may have to cut them into strips to achieve this.
- Mix the lowfat milk, egg, roasted garlic and cheese together and pour over the roasted vegetables. Bake for 15 min in a 425 degree oven, remove and let cold some before slicing and serving. You can reserve a little of the roasted pepper strips for garnishing the top of the tart. oServes 6-8
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 239g | |
| Recipe makes 6 servings | |
| Calories 406 | |
| Calories from Fat 240 | 59% |
| Total Fat 27.05g | 34% |
| Saturated Fat 13.44g | 54% |
| Trans Fat 0.0g | |
| Cholesterol 125mg | 42% |
| Sodium 538mg | 22% |
| Potassium 484mg | 14% |
| Total Carbs 9.38g | 3% |
| Dietary Fiber 2.0g | 7% |
| Sugars 4.29g | 3% |
| Protein 30.78g | 49% |
