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Roasted Pepper Tart

By: Marian Platt  
"For a picnic, I whisked this tart out of the oven, wrapped it in foil and headed out. My friends were surprised and delighted when they tasted it. --Marian Platt, Sequim, Washington"

Rating: This weblink has been rated 1 time with an average star rating of 5.0 Read Reviews (1)

Rate/Review | 77 people have saved this

What to Drink?

Wine Sauvignon Blanc
Prep Time:
20 Min
Cook Time:
40 Min
Ready In:
1 Hr

Servings  (Help)

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Original Recipe Yield 12 servings
 

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1/8 teaspoon salt
  • 1/2 cup cold butter
  • 3 tablespoons water
  • 3 medium red sweet peppers, halved and seeded
  • 2 medium green bell peppers, halved and seeded
  • 1/3 cup olive oil
  • 2 garlic cloves, minced
  • 4 1/2 teaspoons minced fresh oregano
  • 2 cups shredded Monterey Jack cheese, divided
  • 1 (2.25 ounce) can sliced ripe olives, drained

Directions

  1. In a large bowl, combine flour and salt; cut in butter until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Cover and refrigerate for 1 hour.
  2. Broil peppers 4 in. from the heat until skins are blistered and blackened, about 10 minutes. Immediately place peppers in a bowl; cover and let stand for 15-20 minutes. Peel off and discard charred skin. Coarsely chop peppers; place in a bowl. Add oil, garlic and oregano; toss to coat. Set aside.
  3. Roll out dough to fit a 12-in. pizza pan. Transfer to pan. Prick dough thoroughly with a fork. Bake at 350 degrees F for 30-35 minutes or until lightly browned and crust begins pulling away from edges of pan. Cool completely.
  4. Sprinkle 1 cup cheese over crust. Sprinkle with pepper mixture and remaining cheese. Arrange olives around edge. Bake at 350 degrees F for 10-15 minutes or until cheese is melted. Serve immediately.
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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on May 25, 2007 by nancy01030 
I added sliced grilled chicken and used only 2 peppers to make it more like a pizza or open... MORE

 
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