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Vegetable and Cheddar Tarts
KAREN'S KITCHEN STORIES19Ingredients
75Minutes
610Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1/2 cup butter (cold, cut into 1/2 inch pieces)
- 1 1/4 cups unbleached all purpose flour
- 1/4 cup cheddar cheese (powdered, or finely grated parmesan cheese)
- 1/4 tsp. salt
- 1/4 tsp. paprika
- 1.5 oz. shredded sharp cheddar cheese
- 1 dash hot sauce (your choice, I used Tapatio)
- 1/4 cup ice water
- 1 Tbsp. butter
- 4 oz. zucchini (skin on, about 1/3 of a medium zucchini, cut into 1/2 to 3/4 inch pieces)
- 1/4 onion (medium, diced)
- 1 red bell pepper (diced)
- 3 large eggs
- 3/4 cup milk (I used low fat)
- 1/2 tsp. salt
- 1/4 tsp. ground black pepper (freshly)
- 1/4 tsp. dried thyme
- 1/2 cup shredded cheddar cheese
- 1 handful grape tomatoes (thinly sliced and placed on paper towels to remove extra moisture.)
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NutritionView More
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610Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories610Calories from Fat380 |
| % DAILY VALUE |
| Total Fat42g65% |
| Saturated Fat25g125% |
| Trans Fat |
| Cholesterol265mg88% |
| Sodium920mg38% |
| Potassium430mg12% |
| Protein20g |
| Calories from Fat380 |
| % DAILY VALUE |
| Total Carbohydrate37g12% |
| Dietary Fiber2g8% |
| Sugars6g |
| Vitamin A50% |
| Vitamin C80% |
| Calcium35% |
| Iron15% |
* 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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