Red bell pepper tart
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | larges | Red bell peppers |
| 1 | tablespoon | Olive oil |
| ½ | teaspoon | Ground cumin |
| Kosher salt; to taste | ||
| Freshly-ground black pepper; to taste | ||
| 1 | Pate Brisee tart shell; pre-baked | |
| 2½ | cup | Grated sharp Cheddar cheese |
Directions
Heat oven to 350 degrees. Remove the seeds and ribs from the red peppers, then slice into strips about ¼-inch wide; set aside.
In a medium saute pan, warm the olive oil over high heat. Add the pepper strips, sprinkle with ground cumin, and saute over high heat for about 4 minutes; season with salt and pepper. Remove from heat.
Sprinkle the tart shell with the grated cheese; neatly arrange the pepper slices on top. Bake the tart for about 5 minutes, or until the cheese melts. Slice and serve immediately.
Source: "Martha Stewart's 1996 Holiday Special" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@..." Yield: "1 tart" Per serving: 252 Calories (kcal); 15g Total Fat; (48% calories from fat); 4g Protein; 31g Carbohydrate; 0mg Cholesterol; 11mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 5 Vegetable; 0 Fruit; 2½ Fat; 0 Other Carbohydrates
Recipe by: Martha Stewart
Converted by MM_Buster v2.0n.
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