Red and yellow pepper tart

Yield: 6 servings

Measure Ingredient
1 \N Recipe Savory Tart Dough
3 mediums Bell pepper Bell peppers -- mixed
\N \N But preferably -- Red and
\N \N Yellow
4 tablespoons Olive oil
1 small Red onion; quartered --
\N \N Sliced thinly crossw
2 \N Garlic cloves -- minced
\N \N Salt
¼ cup Water or white wine
\N \N Pepper
1 cup Basil leaves -- loosely
\N \N Packed
\N \N And roughly chopped
2 tablespoons Parmesan or Romano cheese --
\N \N (grated)
2 \N Whole eggs -- plus
2 \N Egg yolks
1½ cup Light cream
1 cup Provolone cheese -- grated
20 \N Black Nicoise olives --
\N \N Pitted

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, Saute 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 sm Scrape the puree 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. Pre

DEBORAH MADISON - PRODIGY GUEST CHEFS COOKBOOK Recipe By :

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