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