Roast Bell Pepper Tart
From berenzvideodotcom 16 years ago
- 40 minutes to make
- Serves 6
this tastes truly delicious, the flavor of roasted vegetables being entirely different from that of boiled or fried
Ingredients
- PASTRY shopping list
- 1 1/2 cups all-purpose flour shopping list
- pinch of salt shopping list
- 6 tbsp butter shopping list
- 2 tbsp green pitted olives finely chopped shopping list
- 3 tbsp cold water shopping list
- FILLING shopping list
- 1 red bell pepper shopping list
- 1 green bell pepper shopping list
- 1 yellow bell pepper shopping list
- 2 garlic cloves crushed shopping list
- 2 tbsp evo extra virgin olive oil shopping list
- 1 cup grated mozzarella cheese (or other melting cheese you prefer) shopping list
- 2 eggs shopping list
- 2/3 cup milk shopping list
- 1 tbls chopped basil shopping list
- salt and pepper shopping list
How to make it
- To make the pastry, sift the flour and salt into a bowl. Rub in the butter until the mixture resembles breadcrumbs. Add the olives and cold water, bringing the mixture together to form a dough.
- Roll the dough out on a floured surface and use to line a 8 inch loose-based flan pan. Pick the base with a fork and leave to chill.
- Cut all the bell peppers in half lengthwise, seed, and place them, skin side uppermost, on a baking sheet. Mix the garlic and oil and brush over the bell peppers. Cook in a preheated oven, 400 degrees F, for 20 min. or until beginning to char slightly. Let the bell peppers cool slightly and thinly slice. Arrange in the base of the pastry case, layering with the mozzarella.
- Beat the egg and milk and add the basil. Season and pour over the bell peppers. Put the tart on the baking sheet and return to the oven for 20 minutes or intil set. Serve hot or cold.
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The Rating
Reviewed by 6 people-
What a gorgeous, colorful and delicious-sounding tart! I love the incorporating of olives into the pastry. Outstanding idea! Can't wait to try - thanks for sharing this. =)
lunasea
in Orlando loved it
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I made two of these last night for a gathering and it was wonderful. I let my bell peppers roast for a bit longer in the oven and then peeled the skin from them after they cooled somewhat. I used milk in one and buttermilk in the other tart and bot...more
lunasea
in Orlando loved it
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Beautiful!
greekgirrrl
in Long Island loved it
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