Recipe

Roast Bell Pepper Tart Recipe

Add Step-by-Step Photos	Berenzvideodotcom / All my dishes 1 year, 10 months ago this tastes truly delicious, the flavor of roasted vegetables being entirely different from that of boiled or fried Prep:25m Cook:40m Servings:6	Berenzvideo
	roasted peppers

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Ingredients

PASTRY

1 1/2 cups all-purpose flour

pinch of salt

6 tbsp butter

2 tbsp green pitted olives finely chopped

3 tbsp cold water

FILLING

1 red bell pepper

1 green bell pepper

1 yellow bell pepper

2 garlic cloves crushed

2 tbsp evo extra virgin olive oil

1 cup grated mozzarella cheese (or other melting cheese you prefer)

2 eggs

2/3 cup milk

1 tbls chopped basil

salt and pepper

Directions

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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Comments

luvthewho 1 year, 10 months ago said:
This sounds great will be trying this recipe.

lunasea 1 year, 10 months ago said:
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. =)

mrspotatohead 1 year, 10 months ago said:
OMG does this sound great!

lunasea 1 year, 9 months ago said:
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 both were delicious.

I'm telling you - your crust is really good. Flaky and savory with those chopped olives - it's really great. I'm thinking of other ways to use it... Great offering, Peter - thanks so much! This is a keeper. ~ Vickie