Tomato and red pepper tart

Yield: 1 servings

Measure Ingredient
\N \N Yeasted tart dough with olive oil
2 \N Red onions; finely diced
3 tablespoons Olive oil; plus extra for the
\N \N ; crust
1½ pounds Ripe tomatoes; preferably Roma
3 larges Red bell peppers
⅛ teaspoon Saffron threads
¼ teaspoon Anise seeds
\N \N Salt
\N \N Freshly milled pepper
2 tablespoons Chopped basil
16 \N Nicoise olives; halved and pitted
2 teaspoons Active dry yeast
½ teaspoon Sugar
½ cup Warm water
3 tablespoons Olive oil
1 \N Egg; lightly beaten
⅜ teaspoon Salt
1¾ cup Flour; as needed


1. Make the dough and set it aside to arise.

2. Cook the onions in the oil over medium heat until soft, about 12 minutes, stirring occasionally. While they're cooking, peel, seed, and finely chop the tomatoes.

3. Roast the peppers. Set aside two-thirds of one pepper and finely chop the rest.

4. Add tomatoes and diced peppers to the onions, crumble the saffron and anise seeds into the mixture, and season with ½ teaspoon salt and a little pepper. Cook for 30 minutes, stirring occasionally, especially toward the end. The mixture should be quite thick.

5. Taste for salt and stir in the basil leaves.

6. Preheat the oven to 400 degrees. Roll out the dough and drape it over a 10-inch tart pan. Trim it and crimp the dough around the rim.

7. Add the filling, cut the reserved pepper into narrow strips and use them to make a lattice design over the top. Place the olives in the spaces formed by the peppers.

8. Bake for 35 minutes minutes. Remove and brush the rim of the crust with olive oil. Unmold the tart onto a platter and serve.

Makes one 10-inch tart.

Yeasted Tart Dough with Olive Oil: 1. Dissolve yeast and sugar in water in medium bowl and let stand until bubbly, about 10 minutes.

2. Add oil, egg and salt then stir in the flour. (Egg contributes to the strengths and suppleness of the dough. If you don't eat eggs, leave it out and add an additional 3 tablespoons water with 1 tablespoon oil.) 3. When dough is too stiff to work with a spoon, turn it onto the counter and knead until smooth and elastic, about 4 minutes. Add more flour if necessary to keep it from sticking.

4. Set the dough in an oiled bowl, turn it over to coat, cover with a towel and let rise until doubled in bulk, 45 minutes to an hour.

5. Turn the dough out. Roll it into a thin circle and use it to line a tart or pie pan or to make a free-form galette.

6. For individual tarts, divide it into 6 pieces, shape into balls, and let rest under a towel for 15 minutes before rolling them out.

Makes one 9, 10 or 11-inch tart, pie or galette—6 to 8 individual shells.

Converted by MC_Buster.

NOTES : From Author Deborah Madison Recipe by: Good Morning America Converted by MM_Buster v2.0l.

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