Roast, peel, seed and chop chili peppers.
In a food processor bowl, combine flour and cornmeal. Cover; process until combined. Add butter. Cover and process until mixture resembles coarse crumbs.With food processor running, slowly add the water, 1 tablespoon at a time, processing until dough is moistened.
With your hands, form dough into a ball. Wrap in plastic wrap and cover and chill in refrigerator for 1 hour or until easy to handle.
On a lightly floured surface, roll dough from center to edges into a circle about 13" in diameter. Transfer pastry to an 11" tart pan with a removable bottom, being careful not to stretch pastry. Press into bottom and up side of pan. Trim even with edge of pan. Line pastry with two layers of foil.
Place the tart pan on a baking sheet.
Bake in a 375 F oven for 10 minutes. Remove foil; bake pastry until golden brown. Sprinkle crust with Gruyere and mozzarella cheeses. Sprinkle roasted chili peppers on top.
Meanwhile, in food processor blow or blender container, combine eggs, half and half, feta cheese, and pepper. Cover and process or blend until combined. Pour the mixture over the chili peppers. Sprinkle with colby cheese.
Bake tart about 25 minutes more or until the filling is set. Transfer to a wire rack and cool slightly. Carefully remove side of pan. Serve the tart warm.
If you're serving this rich tart for lunch, keep the rest of the menu no the light side: fresh fruit and a tossed green salad.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (274g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 421 (73%)|
|Amt Per Serving||% DV|
|Total Fat 46.7g||62 %|
|Saturated Fat 28.4g||142 %|
|Monounsaturated Fat 13.2g|
|Polyunsanturated Fat 2.1g|
|Cholesterol 230.6mg||71 %|
|Sodium 638.1mg||22 %|
|Potassium 295.3mg||8 %|
|Total Carbohydrate 19.4g||6 %|
|Dietary Fiber 0.4g||2 %|
|Sugars, other 19g|
|Protein 20.1g||29 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 574
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