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
Easy & delicious bell pepper tart! Your family will love this!
This delicious savoury tart made of red and yellow bell peppers, eggs, pecorino, olives, basil & mint is as easy to make as it is delicious to eat! You can make it it with a shortcrust pastry as I did, but it it would be equally delicious using puff pastry. Glazed with a little egg and sprinkled with black and white sesame seeds, it looks terrific! Check out the video to see how l made it!
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.
Vegetable Tart
Ingredients:
1 Sheet Puff pastry.
6 Slices Smoked Gouda Cheese: You can use what ever cheese you like.
Chopped Red Onion.
Chopped Red Pepper.
Chopped Zucchini.
Chopped Yellow Pepper.
Chopped Carrot.
Sweetcorn.
1 Egg: Beaten.
Salt and Pepper.
Instructions:
Place a 23cm tin on to the sheet of puff pastry to one side and cut around the base.
Cut the remaining puff pastry into 1-1.5cm strips.
Remove the puff pastry around the circular base and cut the backing paper and trim before placing in the bottom of the tin.
Lay in the smoked cheese.
Form 6 segments and an outer ring with the puff pastry strips.
Lay the chopped vegetables into each of the segments.
Brush the visible pieces of puff pastry with beaten egg and season with salt and pepper.
Bake for 25 minutes at 220°C or 450F or until golden.
My 5 favorite savory tartelettes or tart shells | All recipes & techniques
Hey guys! Today we’re going to make my 5 favorite savory tartelettes or tarts. It's a parmesan cheese one, a carrot glass tartelette, a plain one, a deep fried one and a spring roll one. All great recipes, so enjoy guys!
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Courgette & Red Pepper Tart with Cherry Tomato Sauce
This recipe is a great one to impress your friends and family. Follow a few easy steps for a delicious plate of food that looks and tastes great. If you'd like to learn more about SOKA head over to sokafood.co.uk