How to make it

  • 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.

Reviews & Comments 2

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  • whuebl 11 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 11 years ago
    Sure sounds good to me!!
    Was this review helpful? Yes Flag

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