yield: Makes enough dough for a single-crust 12-inch tart.
- Pastry:
- all-purpose flour
- ice water
- Tart:
- olive oil
- butter pastry dough for a single-crust 12-inch tart
- plum tomatoes cut into 1/2-inch wedges
PER SERVING (1/4th of recipe, 1 large piece): 275 calories, 8g fat, 974mg sodium, 35g carbs, 6g fiber, 15g sugars, 14g protein — PointsPlus® value 7*
HG FYI: The recipe method of calculating PointsPlus® values counts the carbs, protein, etc., from vegetables — even those with a value of 0*. If calculated without 0-value veggies, this recipe has a PointsPlus® value of 4* per serving.
- chopped fresh basil
- shredded part-skim mozzarella cheese
- chopped garlic
- dried minced onion
- Italian seasoning
- black pepper
- whole wheat fusilli or rotini
- cottage cheese
- sour cream
- salt
- paprika
- black pepper
- Optional toppings:
- breadcrumbs
- olive oil
- more paprika
Makes about 3 cups
Heat varies from jalapeño to jalapeño, and because much of the heat resides in the seeds, we suggest mincing the seeds separately from the flesh, then adding minced seeds to taste. The amount of sugar and lime juice to use depends on the ripeness of the tomatoes. The salsa can be made 2 to 3 hours in advance, but hold off adding the salt, lime juice, and sugar until just before serving. The salsa is perfect for tortilla chips, but it’s also a nice accompaniment to grilled steaks, chicken, and fish.
- minced red onion
- chopped fresh cilantro leaves
- ground black pepper
- - 6 teaspoons lime juice from 1 to 2 limes
- cupa water
- yellow corn meal
- kosher salt
- pepper
- grated parmesan cheese
- frozen puff pastry shells
- Campbell's Beefy Mushroom Soup
- garlic powder with parsley
- Kosher salt
- pepper
- unreeled garlic cloves
- evoo
- kosher salt
- ground black pepper
Serves 4
Kosher or table salt can be used in this recipe. The salt can be strained to remove solid bits and reused for this recipe. The potatoes can be prepared without the roasted garlic butter and topped with other garnishes such as sour cream, chives, crumbled bacon, and/or shredded cheese.
- minced fresh rosemary
- olive oil
Serves 6 to 8
In order for the potato cake to hold together, it is important to slice the potatoes no more than 1/8 inch (3 mm) thick and to make sure the slices are thoroughly dried before assembling the cake. Use a mandoline slicer or the slicing attachment of a food processor to slice the potatoes uniformly thin. A pound of dried beans, rice, or coins can be substituted for the pie weights. For an alternate method for unmolding the galette, see related content.
- ground black pepper
- cornstarch