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Onion & Red Pepper Tarts Recipe
|Butter||1⁄4 Cup (4 tbs)|
|Chopped onions||2 Cup (32 tbs)|
|Dried thyme||1 Pinch|
|Grated nutmeg||1 Pinch|
|Chopped sweet red pepper||3⁄4 Cup (12 tbs)|
|Unbaked tart shells||18 (2 Inch Each)|
Calories 1167 Calories from Fat 23
% Daily Value*
Total Fat 80 g123.3%
Saturated Fat 1.6 g8.1%
Trans Fat 0 g
Cholesterol 6.7 mg
Sodium 23.4 mg1%
Total Carbohydrates 105 g35%
Dietary Fiber 0.47 g1.9%
Sugars 1 g
Protein 16 g32.9%
Vitamin A 5.8% Vitamin C 15.5%
Calcium 0.6% Iron 0.63%
*Based on a 2000 Calorie diet
Cook, covered, 10 to 12 minutes, stirring occasionally, until onions are very soft and are the consistency of coarse puree; season with salt and pepper to taste.
Set aside in medium bowl.
1n same saucepan, melt remaining butter over medium low heat; add sweet red pepper and cayenne.
Cook, covered, 8 minutes, stirring occasionally, until pepper is very soft.
Season with salt and pepper to taste.
Fill each tart shell two thirds full with onion mixture, pressing gently with teaspoon into crescent shape.
Fill remaining space with pepper mixture.
With paper towel, blot excess oil from anchovy fillets; cut each into 6 thin strips.
Arrange on tarts, following curve between onion and pepper fillings.
Bake in 425 F (220 C) oven 15 minutes or until pastry is golden.
Let cool 10 minutes before removing from foil cups or tart pan.
Serve warm or at room temperature.