| 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 - Lynn_Thomas@prodigy.net" 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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