The best delicious Sweet Pepper Tart recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Sweet Pepper Tart recipe today!
Hello my friends, this Sweet Pepper Tart recipe will not disappoint, I promise! Made with simple ingredients, our Sweet Pepper Tart is amazingly delicious, and addictive, everyone will be asking for more Sweet Pepper Tart.
What Makes This Sweet Pepper Tart Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Sweet Pepper Tart.
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-CRUST-
2 c All-purpose flour
1/2 ts Salt
10 tb Solid vegetable shortening
1/4 c Cold water
FILLING
4 Red bell peppers
2 tb Olive oil
4 Tomatoes; peeled, seeded,
-coarsely diced, see cook’s
-note
2 Garlic cloves; minced
1 tb Tomato paste
12 Kalamata or nicoise olives;
-pitted, sliced
Salt; freshly ground black
-pepper to taste
1/8 ts Cayenne pepper; optional
Vegetable oil or butter; for
-greasing pan
1 Egg; lightly beaten, for egg
-wash
Chicago Tribune
Preparation time: 1 hour Cooking time: 20 minutes Yield: 4 servings
This is Morse’s great-aunt’s specialty. A glorious blend of roasted red
peppers, ripe tomatoes (from a local farmers market), garlic and black
imported olives is encased in flaky pastry. It’s from “The Vegetarian
Table: North Africa,” by Kitty Morse.
1. Mix flour with salt in medium bowl. Using two knives or a pastry
blender, cut in shortening until mixture resembles coarse crumbs. Stir in
water gradually until pastry is just moist enough to hold together.
Separate dough into 2 equal balls. Cover with plastic and refrigerate 30
minutes. 2. Heat broiler. Place peppers on lightly oiled baking sheet;
broil about 3 inches from heat, turning carefully with tongs until skin is
evenly charred. Place peppers in paper or plastic bag or bowl and seal.
When peppers are cool, peel, seed and cut into strips. Place in colander to
drain. 3. Heat oven to 425 degrees. Heat olive oil over medium heat in
large skillet. Add tomatoes, garlic, tomato paste and olives. Cook,
uncovered, until most of the liquid evaporates. Add peppers. Season with
salt, pepper and cayenne, if using. Cook, stirring occasionally, until
mixture is reduced to almost a jamlike consistency, 10 to 15 minutes. Cool.
4. Lightly grease 8-inch pie pan with vegetable oil or butter. On a floured
surface, carefully roll out the dough into 2 (10-inch) circles. Line bottom
of pan with 1 circle of dough. Fill with pepper mixture. Cover with second
sheet of dough. Trim off excess dough; crimp edges to seal. With a sharp
knife, make 4 slits in the top crust. Brush lightly with beaten egg. Bake
until golden brown, 20 minutes. Nutrition information per serving: Calories
… 655 Fat … 43 g Cholesterol … 55 mg Sodium …… 610 mg
Yields
4 Servings
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