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Jul 15, 2006 10:26 PM

ISO Peppermint Pate...thank you for the polenta and goat cheese tart...EXCELLENT...

I made it tonight for dinner with a salad and some chianti...I added some roasted red pepper to the green/yellow squash layer that I made and it really rounded out the dish. (roasted red pepper goes so well with goat cheese!) Can you tell me what the stats from Cooking Light are on this recipe please? I mean the fat and calorie breakdown. No matter what, it's a keeper for us!

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  1. Are you going to link to the recipe... :)

    1 Reply
    1. re: Funwithfood

      Funwithfood, so's the link to the post on this'll have to scroll down to find PP's paraphrase of the recipe (sigh) can also google the recipe.


    2. The original comment has been removed
      1. Thanks for the feedback, Val - I'm so glad you liked it. Roasted red peppers sound like a great addition - I'll try that next time - some slivers of sundried tomatoes would probably be good on top as well. The original recipe (posted above) assumes you use nonfat cream cheese and provides 6 servings - each serving has 179 calories and 7.7 g of fat. I, however, like to add more of the cheese layer (and spread the polenta over a larger base, or make less of it) so my version is probably a bit higher.

        1 Reply
        1. re: peppermint pate

          When I make vegetable tarts, i often use farmer's cheese mixed w/ goat cheese. The farmer's cheese is naturally low fat.

          Sometimes I make a buttermilk biscuit dough for the crust, bake it, spread a little farmers, goat, and a bit of mayo, then top with slices of different varieties of tomato.