Red & Yellow Pepper Tart
Yield
6 servingsPrep
20 minCook
40 minReady
1 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | Recipe |
tart pastry
savory |
* |
| 3 | medium |
sweet red bell peppers
|
*
|
| 2 | each |
sweet bell peppers
mixed colors, but preferably red and yellow |
|
| 4 | tablespoons |
olive oil
|
|
| 1 | small |
red onion
quartered,, sliced thinly crosswise |
|
| 2 | each |
garlic cloves
minced |
|
| 1 | x |
salt
|
*
|
| ¼ | cup |
water
or white wine |
|
| 1 | x |
black pepper
|
*
|
| 1 | cup |
basil
loosely packed, and roughly chopped |
*
|
| 2 | tablespoons |
Parmesan cheese
or romano, (grated) |
|
| 2 | large |
eggs
plus, 2 egg yolks |
|
| 1 ½ | cups |
light cream (half&half)
|
|
| 1 | cup |
provolone cheese
grated |
*
|
| 20 | each |
black olives
pitted |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | Recipe |
tart pastry
savory |
* |
| 3 | medium |
sweet red bell peppers
|
*
|
| 2 | each |
sweet bell peppers
mixed colors, but preferably red and yellow |
|
| 6E+1 | ml |
olive oil
|
|
| 1 | small |
red onion
quartered,, sliced thinly crosswise |
|
| 2 | each |
garlic cloves
minced |
|
| 1 | x |
salt
|
*
|
| 59 | ml |
water
or white wine |
|
| 1 | x |
black pepper
|
*
|
| 237 | ml |
basil
loosely packed, and roughly chopped |
*
|
| 3E+1 | ml |
Parmesan cheese
or romano, (grated) |
|
| 2 | large |
eggs
plus, 2 egg yolks |
|
| 355 | ml |
light cream (half&half)
|
|
| 237 | ml |
provolone cheese
grated |
*
|
| 2E+1 | each |
black olives
pitted |
*
|
Directions
PREPARE THE TART DOUGH. If you are using unyeasted crust, partially prebake it.
Halve the peppers lengthwise, remove the seeds and veins, then halve them crosswise and slice very thinly.
Warm 2 tablespoons of the olive oil in a wide pan, add the peppers, onion, half the garlic and ¼ teaspoon salt.
Sauté over medium-high heat for several minutes, then lower the heat, add the water or white wine, cover and stew until the peppers and onion are very soft and sweet.
If the peppers and onion threaten to stick as the sugars are released, add additional small amounts of water or wine.
Taste for salt, and season with freshly ground black pepper when the peppers and onion are finished cooking. Put 2 tablespoons of the olive oil in a blender jar with the remaining garlic and a few of the basil leaves and puree.
Gradually add the rest of the basil leaves, using more oil if necessary.
Scrape the purée out of the jar, stir in the Parmesan or Romano cheese and season with salt.
If using the yeasted tart dough, prepare the shell, then make the custard. Beat the eggs and yolks together, then add the cream, ½ teaspoon salt and pepper. Preheat the oven to 400℉ (200℃). Paint the crust with the basil purée, then lay half the grated Provolone cheese on top, followed by the peppers and onion, and the olives.
Add the remaining cheese, then the custard.
Bake the tart in the center of the oven until it is golden brown, and set, 35 to 40 minutes.
Let the tart rest 5 to 10 minutes before serving.
