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Ingredients
US|METRIC
8 SERVINGS
- 2 tomatoes (smallish to medium, 2- to 2.5-inch diameter, each cut into 8 wedges)
- 1 small yellow onion (thinly sliced)
- 1 bell pepper (medium, cut vertically into 1/4-inch strips)
- 2 medium zucchini (cut into 1/8-inch rounds)
- 2 Tbsp. extra-virgin olive oil
- 1/4 tsp. salt
- 1/4 teaspoon coarsely ground pepper (coarsely)
- 1/4 tsp. marjoram
- 1/8 tsp. crushed red pepper flakes
- 1 1/2 flour (dip-and-sweep cups, 7.5 ounces/213 grams unbleached all-purpose)
- 1/4 tsp. salt
- 8 Tbsp. unsalted butter (cold, cut into 1/2-inch cubes)
- 1 large egg yolk (reserve the white for the filling)
- 1 Tbsp. water (milk or cream)
- 1 cup shredded cheese (* or crumbled fresh goat cheese)
- 2 large eggs (plus 1 large egg white)
- 1/2 cup milk
- 1/8 tsp. salt
- 1/8 tsp. coarsely ground black pepper
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NutritionView More
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240Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories240Calories from Fat200 |
| % DAILY VALUE |
| Total Fat22g34% |
| Saturated Fat11g55% |
| Trans Fat |
| Cholesterol125mg42% |
| Sodium310mg13% |
| Potassium310mg9% |
| Protein7g |
| Calories from Fat200 |
| % DAILY VALUE |
| Total Carbohydrate6g2% |
| Dietary Fiber1g4% |
| Sugars4g |
| Vitamin A20% |
| Vitamin C45% |
| Calcium15% |
| Iron4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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