Directions:
- Unfold puff pastry; cut out sixteen 2-in. circles from each sheet. Press onto the bottom and up the sides of greased miniature muffin cups.
- Place squash and cream in a food processor. Cover and process for 1-2 minutes or until smooth. Transfer to a large bowl; stir in the bread crumbs, rosemary, thyme, salt and pepper.
- Spoon mixture into pastry cups. Bake at 375° for 15-17 minutes or until golden brown. Top with cheese. Broil for 1-2 minutes or until cheese is melted. Serve warm. Yield: 32 tartlets.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 23.33 Kcal (98 kJ) | ||
| Calories from fat | 13.61 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.51g | 2% | |
|---|---|---|---|
| Cholesterol | 3.79mg | 1% | |
| Sodium | 47.61mg | 2% | |
| Potassium | 41.53mg | 1% | |
| Total Carbs | 1.79g | 1% | |
| Sugars | 0.06g | 0% | |
| Dietary Fiber | 0.26g | 1% | |
| Protein | 0.79g | 2% | |
| Vitamin C | 1.3mg | 2% | |
| Iron | 0.2mg | 1% | |
| Calcium | 21.3mg | 2% | |
| Amount Per 100 g | |||
| Calories | 150.96 Kcal (632 kJ) | ||
| Calories from fat | 88.04 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.78g | 2% | |
|---|---|---|---|
| Cholesterol | 24.5mg | 1% | |
| Sodium | 308.02mg | 2% | |
| Potassium | 268.69mg | 1% | |
| Total Carbs | 11.61g | 1% | |
| Sugars | 0.4g | 0% | |
| Dietary Fiber | 1.7g | 1% | |
| Protein | 5.11g | 2% | |
| Vitamin C | 8.3mg | 2% | |
| Iron | 1.3mg | 1% | |
| Calcium | 137.8mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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