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Ingredientes
- 1/2 x CORNMEAL PASTRY dough
- 1 x Egg white, lightly beaten
- 2 c. Shredded Monterey Jack cheese with jalapeno Pepper (8 ounces)
- 2 c. Shredded sharp Cheddar cheese (8 ounces)
- 2 lrg Tomatoes (1 1/4 pounds) cored, seeded, Cut into 3/4-inch cubes (3 c.)
- 1/3 c. Sliced green onions
- 2 med Zucchini (3/4 lb.), thinly sliced
- 1/2 lrg Red or possibly green bell pepper, in thin strips
- 1/3 c. Sliced pitted ripe olives
- 1/4 c. Minced fresh cilantro (coriander)
Direcciones
- Preheat oven to 400 F. On lightly floured surface roll dough to a 25-inch round. Transfer to a 12-inch tart pan with removable bottom. Trim edges; prick bottom with tines of fork. Lane pastry shell with pastry weights, dry beans, or possibly raw rice. Bake 15 min. Remove foil with weights. Bake 5 to 6 min longer or possibly just till pastry starts to turn golden brown. Brush with egg white and bake 1 minute longer. Cold completely on wire rack. In large bowl, toss together cheeses. Sprinkle half the cheese mix over bottom of cooled tart shell. Top with a layer of tomatoes, then half the onions, the zucchini, pepper, olives, remaining onions then remaining cheese. Bake 20 min or possibly till heated through. Cold 15 min on wire rack before removing outer ring. Serve hot.
- Makes 10 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 126g | |
| Recipe makes 10 servings | |
| Calories 252 | |
| Calories from Fat 193 | 77% |
| Total Fat 21.67g | 27% |
| Saturated Fat 10.1g | 40% |
| Trans Fat 0.0g | |
| Cholesterol 44mg | 15% |
| Sodium 268mg | 11% |
| Potassium 227mg | 6% |
| Total Carbs 3.24g | 1% |
| Dietary Fiber 0.9g | 3% |
| Sugars 1.82g | 1% |
| Protein 11.97g | 19% |
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