Name: Maple Corn Tartlet
Prep time: 20 min
Cook time: 20 min
Yield: 8 servings
Ingredients: corn kernels; cheddar cheese; maple syrup; parsley (fresh)

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Maple Corn Tartlet

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40 minutes

8 servings

Adjust servings

Yields 24 tartlets

dairy-free

(?)

Has dairy from:

cheddar cheese

gluten-free

(?)

Has gluten from:

all-purpose flour

kid friendly

has meat

has pasta

has seafood

mediterranean

vegan

(?)

Not vegan due to:

cheddar cheese

vegetarian

pescatarian

paleo

(?)

Not paleo due to:

cheddar cheese
maple syrup
all-purpose flour

This recipe has no customizations.

Bon Appétit

This recipe fits right into a balanced diet.

Nutrition Rating Details

Here are the percentages used to determine the nutritional rating for this recipe:

• Calcium: 4.0% of RDA
• Calories: 17.9% of RDA
• Carbs: 14.2% of RDA
• Fat (total lipid): 33.4% of RDA
• Fiber: 8.0% of RDA
• Fructose: 1.4% of RDA
• Protein: 6.3% of RDA
• Sodium: 30.0% of RDA
• Sugar: 44.0% of RDA

• Vitamin A (IU): 13.4% of RDA
• Vitamin B6: 8.2% of RDA
• Vitamin C: 5.0% of RDA
• Iron: 2.7% of RDA
• Magnesium: 12.0% of RDA
• Manganese: 14.5% of RDA
• Niacin: 4.6% of RDA
• Potassium: 5.4% of RDA
• Zinc: 9.8% of RDA

If all nutritional components are less than 50% of RDA (and all vitamins and minerals are less than 400% of RDA) the recipe gets a “Bon Appétit” rating.

MACROS

Carbohydrate

39.0

Calories

359

Fiber

2.25

Iron

0.514

Protein

7.04

Sodium

405

Sugars

13.7

Fat (total lipid)

20.4

MAIN RECIPE INGREDIENTS

Amount

Measure

Adjust

Ingredient

cup

corn kernel

cup

cheddar cheese

1/2

cups

maple syrup

1/4

cups

parsley (fresh)

chopped.

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INGREDIENTS FOR: QUICHE/TART CRUST

Amount

Measure

Ingredient

cup

all-purpose flour

1/2

tsp

salt

1/4

cups

olive oil

1/4

cups

water

Ice water - just make sure it's extremely cold.

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PREPARATION

HOW TO PREPARE THE TARTLET CRUST

Follow the steps in the dependent recipe.

Preheat oven to 350F.

In a small muffin tin (24 slots), lightly coat each slot with olive oil spray. Evenly distribute the tart crust into each muffin slot and puncture the bottoms a few times with a fork.

PREPARING THE FILLING

In a saucepan, bring 2 cups of water to a boil.

Add the corn kernels and boil for 1-2 minutes, or until tender.

Drain and transfer to a bowl.

Add the cheddar cheese and maple syrup to the bowl and stir well.

Spoon the filling into the prepared tartlet dough.

BAKING THE TARTLETS

Bake in the preheated oven for 10-12 minutes, or until crust is golden brown and cheese is completely melted.

10.

Remove from oven and sprinkle fresh parsley over tartlets. Let cool and serve warm.

DEPENDENT RECIPES:

Quiche/Tart Crust

This dependent recipe has a "yields ratio" of 1. This means that for every 1 serving of the main recipe you're making, make 1 serving of the dependent recipe.

COMPLETE NUTRITION

This recipe has the following nutrient totals:

Calories 359

Protein 7.04 g

Carbohydrates 39.0 g

Iron 0.51 mg

Fiber 2.25 g

Calcium 39.6 mg

(plus many more nutrients)

Sample Recipe Chart:

The sample chart shows the nutritional data that is typically shown for any given recipe. The chart shows both nutrition totals as well as per-ingredient nutrition.