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Spring Vegetable and Prosciutto Tart
JILL SILVERMAN HOUGH9Ingredients
65Minutes
490Calories
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Ingredients
US|METRIC
5 SERVINGS
- 1 leek (white and light green parts only, cut into 1/4-inch slices)
- 3 oz. snap peas (cut into 1/2-inch lengths, you should have about 3/4 cup, see note)
- 3 red potatoes (or small white, about 4 ounces, cut into 1/8-inch slices)
- 1 sheet puff pastry (half of a 17.3-ounce package, thawed)
- 1 1/4 cups shredded Gruyère cheese (about 4 ounces, divided)
- 2 slices prosciutto (about 1 ounce, cut into 1/4-inch strips)
- 1 1/2 tsp. fresh flat leaf parsley (chopped)
- 1 1/2 tsp. chopped fresh mint (tarragon, or a combination)
- 1 lemon wedge
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NutritionView More
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490Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories490Calories from Fat250 |
| % DAILY VALUE |
| Total Fat28g43% |
| Saturated Fat10g50% |
| Trans Fat |
| Cholesterol35mg12% |
| Sodium310mg13% |
| Potassium650mg19% |
| Protein16g |
| Calories from Fat250 |
| % DAILY VALUE |
| Total Carbohydrate45g15% |
| Dietary Fiber5g20% |
| Sugars3g |
| Vitamin A15% |
| Vitamin C70% |
| Calcium35% |
| Iron20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Notes
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