You’ll think you’re dining in a 5-star restaurant when your eyes feast upon this beautiful delicious tartlet! Bursting with robust flavors and healthy ingredients, this ‘Smoky Garlic Capocolla Egg Tartlet’ is made with Saucy Mama Smoky Garlic Mustard and all the good stuff good for you–quinoa, fresh broccoli, yogurt, eggs, Roma tomatoes and Italian capocolla. Then it’s topped with a Saucy Mama Smoky Garlic sauce and garnished with chiffonade green onions!
Makes: 4 tartlets
Preheat Oven 375
What you need:
8 slices capocolla (196 calories)
1 large Roma tomato—divided (appx 40 calories)
(Note: 4 ¼” slices will be used in the tartlets and the remaining Roma will be diced and used in the topping sauce.)
3 eggs (222 calories)
½ cup plain yogurt (55 calories)
2 tbl fresh chopped basil (6 calories)
1/3 cup precooked quinoa (84 calories)
1 cup cut up broccoli flowerets (25 calories)
¼ tsp salt
¼ tsp red pepper flakes
½ tsp coarse ground pepper
2 tsp Saucy Mama Smoky Garlic Mustard (10)
1/3 to ½ cup diced Roma tomato
1/3 cup plain yogurt (35 calories)
1 tbl grated asiago cheese (25 calories)
¼ tsp sea salt
¼ tsp coarse ground pepper
1 tsp Saucy Mama Spicy Garlic Mustard (5 calories)
1 green onion/top chiffonade sliced (10 calories)
What you do:
Coat tartlet pan with cooking spray. Place two slices of capocolla crisscross in the bottom of each. Cut off ends of Roma tomato. Using only part of the tomato cut 4 slices (approximately ¼” thick each). Place these slices between 2 pieces of paper towels and pat out excess moisture. Place one slice in each of the tartlet openings on top of the capocolla. Dice remaining tomato to use in sauce. Set aside.
In medium mixing bowl, combine remaining ingredients and whisk together well. Spoon equal amounts of the batter into each tartlet. Place tartlet pan on cookie sheet. Bake in 375 pre-heated oven 22-25 minutes or until a toothpick comes out mostly clean. Meanwhile make topping sauce. Remove when done and let rest about 10 minutes.
Makes: 1 cup
Place all ingredients in a bowl and blend together. Refrigerate until using. When serving, dollop about a tablespoon of sauce on each tartlet.
©Alice D’Antoni Phillips Ally’s Kitchen