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Roasted Pepper Tart

 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


  • 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


  • 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.
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.