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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"

Rate/Review | Read Reviews (3)

What to Drink?
	Sauvignon Blanc

Prep Time:
20 Min

Cook Time:
40 Min

Ready In:
1 Hr

Servings (Help)

US Metric Calculate

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

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.
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.
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.
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.