Roasted Pepper Tart Recipe

Roasted Pepper Tart Recipe photo by Taste of Home

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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

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Roasted Pepper Tart Recipe

Prep: 20 min. + chilling Bake: 40 min. + cooling

Yield: 12 Servings

20 40 60

Ingredients

1-1/2 cups all-purpose flour
1/8 teaspoon salt
1/2 cup cold butter, cubed
3 to 4 tablespoons water
3 medium sweet red 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 (8 ounces) shredded Monterey Jack cheese, divided
1 can (2-1/4 ounces) 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° 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° for 10-15 minutes or until cheese is melted. Serve immediately. Yield: 12 servings.

Nutritional Facts 1 serving (1 slice) equals 268 calories, 20 g fat (9 g saturated fat), 37 mg cholesterol, 251 mg sodium, 16 g carbohydrate, 2 g fiber, 7 g protein.

Originally published as Roasted Pepper Tart in Taste of Home August/September 2005, p 37