| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | 1 | servings | ||
INGREDIENTS
| 4 | lg | Red bell peppers |
| 1 | tb | Olive oil |
| 1/2 | ts | Ground cumin |
| Kosher salt; to taste | ||
| Freshly-ground black pepper; to taste | ||
| 1 | Pate Brisee tart shell; pre-baked | |
| 2 1/2 | c | Grated sharp Cheddar cheese |
INSTRUCTIONS
Heat oven to 350 degrees. Remove the seeds and ribs from the red peppers, then slice into strips about 1/4-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 - [email protected]" 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; 2 1/2 Fat; 0 Other Carbohydrates Recipe by: Martha Stewart Converted by MM_Buster v2.0n.
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