Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Appetizers Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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.
