Ooh La La Tarte Nicoise Recipe

Ooh La La Tarte Nicoise

From notyourmomma 16 years ago

An easier version of a classic tart, chock full of red pepper and their antioxidents, my favorite little fishes and nicoise olives.

Roll out the pastry dough into an 11 inch round circle.
Transfer to a 10 inch round tart pan with a removeable bottom.
Brush with dijon mustard very lightly.
Grind some black pepper over the crust. Refrigerate.
Heat the olive oil in a heavy skillet, add the yellow and orange bell peppers, onions with the salt and a little more pepper over low heat covered stirring ocassionally until completely soft and thick.
Move to a bowl and cool.
Preheat oven to 375 degrees.
Fill the refrigerated prepared tart shell with the cooled cooked peppers, using a slotted spoon. Discard any accumulated juices from the bowl.
Decoratively arrange strips of sundried tomatoes, anchovies, olives over the top of the peppers.
Arrange the garlic slices over the tart.
Drizzle with olive oil, sprinkle with thyme and more fresh black pepper as desired.
Bake until the filling is bubbling and the crust is golden. about 35 minutes and let rest 10 minutes before cutting.

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whuebl 16 years ago
I love to make tarts and quiches.... I hope the anchovies aren't too much for my wife but I am making this one soon - bookmarked and ready to go.

Thanks so much for your recipe!
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shirleyoma 16 years ago
Sure sounds good to me!!
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notyourmomma South St. Petersburg, FL

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