Red & Yellow Pepper Tart 1 Recipe
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Red & Yellow Pepper Tart 1
1 Recipe Savory Tart Dough
3 medium Bell pepper
2 large -Bell peppers, mixed
-colors, but preferably
-Red and Yellow
4 tbsp Olive oil
1 small Red onion, quartered,
-sliced thinly crosswise
2 Garlic cloves, minced
Salt
1/4 cup Water or white wine
Pepper
1 cup Basil leaves, loosely packed
- and roughly chopped
2 tbsp Parmesan or Romano cheese
- (grated)
2 Whole eggs, plus
2 Egg yolks
1 1/2 cup Light cream
1 cup 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 |
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Diet tips
If you enjoy your food, but need to get in shape and increase your general well-being, among other things you should decide on a thoughtfully prepared healthy meal plan. In theory, this must contain five measures of fruit & veg per day and include the right blend of crucial nutrients.
When devising a meal plan, it is essential to also endeavour to cut down your consumption of fats, refined carbohydrate and salt.
Dieters most certainly focus on department store and branded food products professing to be 'low fat'. To do this is ordinarily wrong, seeing that an item can be significantly reduced in fat, but also contain far too much calories and carbs.
Make sure that you drink enough fluids. We all need water , it is indispensable for our physical condition and has no calories. Water is also good in that it fills the dieters tummy and helps reduce sensations of emptiness. A few specialists argue that we should aim to drink at least six cups of plain water each day of the week.
Rather than thinking about which junk foods that you need to remove from your meal plan, concentrate on the healthy foods which you might want to introduce to your meal plan. If one can bring in the recommended portions nutritious grains, cereals and vegetables into your weight loss program, you will find that you feel full and have a significantl;y decreased probability of falling prey to those unwholesome afternoon sweets and chocolates.
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