How To make Red & Yellow Pepper Tart
1 Recipe Savory Tart Dough
3 md Bell pepper
2 lg -Bell peppers; mixed
-colors, but preferably -Red and Yellow 4 tb Olive oil
1 sm Red onion; quartered,
-sliced thinly crosswise 2 Garlic cloves; minced
Salt 1/4 c Water or white wine
Pepper 1 c Basil leaves, loosely packed
- and roughly chopped 2 tb Parmesan or Romano cheese
- (grated) 2 Whole eggs; plus
2 Egg yolks
1 1/2 c Light cream
1 c Provolone cheese, grated
20 Black Nicoise olives, pitted
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, onion, half the garlic and 1/4 teaspoon salt. 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 small amounts of water or wine. Taste for salt, and season with freshly ground black pepper when the peppers and onion are finished cooking. Put 2 tablespoons of the olive oil in a blender jar with the remaining garlic and a few of the basil leaves and puree. Gradually add the rest of the basil leaves, using more oil if necessary. 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, 1/2 teaspoon salt and pepper. Preheat the oven to 400F. Paint the crust with the basil puree, then lay half the grated Provolone cheese on top, followed by the peppers and onion, and the olives. Add the remaining cheese, then the custard. Bake the tart in the center of the oven until it is golden brown, and set, 35 to 40 minutes. Let the tart rest 5 to 10 minutes before serving. DEBORAH MADISON - PRODIGY GUEST CHEFS COOKBOOK
How To make Red & Yellow Pepper Tart's Videos
Roasted Red Pepper Tart
Red peppers are delicious in this red pepper tart! Check it out, and check out our video course on getting your kitchen organized and prepping your meals here:
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Provencal tart
Hello everyone, today recettescooking.com presents the following recipe: Provencal tart
Here is the recipe in detail:
For 4 people
TOTAL TIME: 60 mins
Preparation: 15 mins
Cooking: 45 mins
Ingredients :
1 roll of puff pastry
1 Eggplant
2 small courgettes
1 yellow pepper
1 green pepper
1 red onion
2 garlic cloves
2 tbsp. Herbes de Provence
3 eggs
40 cl Liquid cream
3 tbsp. tablespoons olive oil
1 tbsp. tablespoons sesame seeds
Salt
Pepper
Step 1: Peel the onion and garlic and chop them. Rinse the zucchini, peppers and aubergine and cut them into cubes.
Brown the minced garlic and onion in a fry pan with hot oil.
Step 2: Add the vegetable cubes, salt, pepper and add the Provencal herbs.
Let cook for 10 minutes on medium heat.
Step 3: Preheat the oven. 6/7 (200°C). Beat the eggs with the cream, salt and pepper in a large bowl.
Unroll the dough in a mold, prick the bottom with the tines of a fork.
Step 4: Distribute the cooked vegetables and For in the egg-cream mixture. Bake for 35 minutes, watching the cooking.
Brown the sesame seeds in a dry non-stick skillet.
Step 5: Serve hot or warm, sprinkled with sesame seeds.
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Creamy and Savory Ragout Tart | A Perfect Appetizer for the New Year
How to make creamy ragout tart with chicken and vegetables.
Today I'm going to show you a delicious and easy appetizer for your New Year's celebration. It's a creamy ragout tart that's sure to be a hit.
The filling is a creamy and savory roux that has diced mushrooms, carrots, green peas, and red bell pepper.
INGREDIENTS
• 2 Boneless Chicken Breast
• 100 grams Unsalted Butter
• 140 grams All Purpose Flour
• 500 to 600 ml Chicken Stock
• 2 egg yolks
• 40 ml Heavy Cream
• 1 tbsp Maggi Seasoning Sauce
• 1 tbsp Worcestershire Sauce
• 1 tbsp French Yellow Mustard
• 1/4 tsp Nutmeg (Grated)
• 1 tsp Onion Powder
• Salt and White Pepper for taste
• 1 cup Cremini Mushroom (diced)
• 1 cup Carrot (diced)
• 1 cup Red Bell Pepper (diced)
• 1/2 cup Green Peas
• 2 Bay leaves
• 15 - 20 pieces Mini Frozen Tart (or you can make your own)
• Vegetable Oil (for cooking the vegetables)
• Parsley (for garnish)
INSTRUCTION
• Bake the tart for 4 - 5 minutes in the oven until fully baked at 350 deg. F.
• In a large skillet, saute carrot, red bell pepper, and mushroom and set aside.
• Cook the chicken in the pot over medium-high heat. Add tbsp of salt and 2 bay leaves. Dice the chicken and set aside.
• In a large pot on low heat, melt butter and add flour a bit at a time, and stir (make a roux). Add stock a bit at a time and keep stirring until the roux becomes creamy.
• Add heavy cream and egg yolks one at a time while continuing to stir.
• Season with yellow mustard, Worcestershire, and Maggi sauce. Add grated nutmeg, salt, and pepper. Add the sauteed vegetables, green peas, and cooked chicken. Mix.
• Place about 2 tbsp of the roux on each tart and garnish with parsley.
• You can preheat the ragout tart in the oven before the guest arrives.
• Enjoy and Happy New Year.
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Roasted Red Pepper Tart | Chef Hannah Thomas | Superfood Mondays with Chilli No. 5
Beautifully light & spicy vegetarian Roasted Red Pepper Tart recipe using the Regal Red Pepper Chilli No. 5 Sauce.
#gourmetfood #superfoods #roastedredpeppertart #roasted #redpepper #tart #besthotsaucerecipes
This dish is a perfect light lunch, but still packs a rich punch that comes from the goats cheese and the eggs. But also has a richness and sweetness found in the red peppers, which is enhanced by the Regal Red Pepper Sauce. The complex mixture of ingredients from the sauce; ginseng tea, plum tomatoes, onions, ginger, and red wine vinegar perfectly compliment the lightnes of the tart.
Bursting with good-for-you ingredients, this recipe works perfectly with Chilli No. 5’s Regal Red Pepper hot sauce which is packed with antioxidants to energise your day.
Including Fenugreek, Inulin, Guarana, Maca, Korean Ginseng, L-Arginine.
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Roasted Asparagus & Red Pepper Tart ~ How to Make a Tart or Quiche
Amy's Roasted Asparagus and Red Pepper Tart is a showstopper! This tart or quiche is made from a simple Pate Brisee shortcrust that is buttery and flaky. It is filled with roasted asparagus and red peppers (or any other ingredient that you would like). It is great for breakfast, holidays or Christmas parties. You will love it! One year ago, I made a commitment to stop eating processed convenience foods. I decided to learn to cook real food. Join me! Let's learn to cook together! Enjoy! Please share!
Amy's Pate Brisee Shortcrust for Tarts, Quiche, or Pie:
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Ratatouille Tart
A rainbow palette of sliced veggies – onion, red bell pepper, yellow squash and zucchini – brighten up this classic, hearty dish.