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Roasted Pepper Tart

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

12 ServingsPrep: 20 min. + chilling Bake: 40 min. + cooling

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

2 of 2

Roasted Pepper Tart (continued)

Directions (continued)

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.

Nutrition 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.