Vegetable and Cheddar Tarts

KAREN'S KITCHEN STORIES
19Ingredients
75Minutes
610Calories

Ingredients

US|METRIC
  • 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 teaspoon salt
  • 1/4 teaspoon paprika
  • 1 1/2 ounces shredded sharp cheddar cheese
  • 1 dash hot sauce (your choice, I used Tapatio)
  • 1/4 cup ice water
  • 1 tablespoon butter
  • 4 ounces 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 teaspoon salt
  • 1/4 teaspoon ground black pepper (freshly)
  • 1/4 teaspoon 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

    610Calories
    Sodium38% DV920mg
    Fat65% DV42g
    Protein39% DV20g
    Carbs12% DV37g
    Fiber8% DV2g
    Calories610Calories from Fat380
    % DAILY VALUE
    Total Fat42g65%
    Saturated Fat25g125%
    Trans Fat
    Cholesterol265mg88%
    Sodium920mg38%
    Potassium430mg12%
    Protein20g39%
    Calories from Fat380
    % DAILY VALUE
    Total Carbohydrate37g12%
    Dietary Fiber2g8%
    Sugars6g12%
    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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