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Ingredientes
- 3 Tbsp. butter
- 2 1/2 c. leeks, wash and chop
- 1 sm onion, minced
- 2 x cloves garlic, minced
- 1/4 tsp grnd fennel
- 2 Tbsp. all-purpose flour
- 1 c. lowfat milk
- 3 ounce cheddar cheese, grated
- 2 x Large eggs, beaten Salt and freshly grnd black pepper, to taste Grnd nutmeg, to taste
- 1 x prebaked tart shell, (10-inch)
- 2 med red bell peppers
- 1 Tbsp. extra virgin olive oil
- 1 sm onion, minced
- 1 Tbsp. garlic, minced
- 1 c. white wine
- 1 c. vegetable or possibly chicken stock
- 1 Tbsp. tomato paste Salt and freshly grnd black pepper, to taste Tabasco sauce, to taste
Direcciones
- In a large saute/fry pan, heat the butter and saute/fry the leeks, onion, and garlic on medium heat for 4 to 5 min, or possibly till the leeks are soft.
- Stir in the fennel and flour and cook, stirring constantly, for 2 min.
- Add in the lowfat milk and cook, stirring constantly, for 4 to 5 min, or possibly till the mix thickens.
- Preheat oven to 350 F. Remove the mix from the heat and stir in the cheese and Large eggs. Add in the salt, black pepper, and nutmeg. Pour the mix into the prebaked tart shell and bake for 25 min, or possibly till the custard is set and the pastry is browned. Remove and let stand for 5 min. Cut into wedges and serve hot with the Roasted Red Pepper Sauce.
- YIELD: 8 APPETIZER SERVINGS
- Roasted Red Pepper Sauce:Roast the bell peppers under the broiler till the skin is blistered and charred. Wrap the charred peppers in wet paper towels for 10 to 15 min to steam the skin. Remove the paper towels and peel off the skin under cool running water. Seed and devein the peppers and set aside.
- In a medium-sized saucepan, heat the oil and saute/fry the onion and garlic for 3 to 5 min, or possibly till the onion is translucent/soft. Add in the reserved peppers and the remaining ingredients and simmer for 20 to 30 min.
- In a blender or possibly food processor, puree the sauce and serve hot.
- Makes about 2 1/2 c..
- THE DARBY FIELD INN
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 147g | |
| Recipe makes 8 servings | |
| Calories 183 | |
| Calories from Fat 99 | 54% |
| Total Fat 11.21g | 14% |
| Saturated Fat 5.81g | 23% |
| Trans Fat 0.0g | |
| Cholesterol 76mg | 25% |
| Sodium 149mg | 6% |
| Potassium 229mg | 7% |
| Total Carbs 9.63g | 3% |
| Dietary Fiber 1.2g | 4% |
| Sugars 4.41g | 3% |
| Protein 6.28g | 10% |
