Heat oven to 350 degrees. Remove the seeds and ribs from the red peppers, then slice into strips about 1/4-inch wide; set aside. In a medium saute pan, warm the olive oil over high heat. Add the pepper strips, sprinkle with ground cumin, and saute over high heat for about 4 minutes; season with salt and pepper. Remove from heat. Sprinkle the tart shell with the grated cheese; neatly arrange the pepper slices on top. Bake the tart for about 5 minutes, or until the cheese melts. Slice and serve immediately. Source: "Martha Stewarts 1996 Holiday Special" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" Yield: "1 tart" Per serving: 252 Calories (kcal); 15g Total Fat; (48% calories from fat); 4g Protein; 31g Carbohydrate; 0mg Cholesterol; 11mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 5 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates Recipe by: Martha Stewart Converted by MM_Buster v2.0n.
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|Serving Size: 1 Serving (992g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 1037 (66%)|
|Amt Per Serving||% DV|
|Total Fat 115.2g||154 %|
|Saturated Fat 70.3g||351 %|
|Monounsaturated Fat 33.8g|
|Polyunsanturated Fat 4g|
|Cholesterol 346.5mg||107 %|
|Sodium 2079.2mg||72 %|
|Potassium 1746.4mg||46 %|
|Total Carbohydrate 44.8g||13 %|
|Dietary Fiber 14g||56 %|
|Sugars, other 30.8g|
|Protein 89g||127 %|
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Calories per serving: 1571
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