Red And Yellow Pepper Tart Recipe
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Red And Yellow Pepper Tart
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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Per Serving (excluding unknown items): 495 Calories; 46g Fat (83.4%
calories from fat); 11g Protein; 10g Carbohydrate; 2g Dietary Fiber; 188mg
Cholesterol; 823mg Sodium. Exchanges: 1 Lean Meat; 1 Vegetable; 8 1/2
Fat; 0 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
Preparation Time: 0:00 |
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Dieting tips
If you enjoy your food, but need to get in shape and make improvements in your general well-being, then, without doubt, you really should start a specially designed sound dietary regime. If possible, this need to incorporate 5 portions of fruit and vegetables a day and take in the right mix of fat, carbohydrates and proteins.
At the start of a diet, people often fix on chain store and brand name foods labelled 'low-fat'. This is frequently wrong, insofar as a food item could be very low in fats, but whilst still remaining contain far too much calories and carbohydrates.
In planning a dietary regime, you have to endeavour to regulate your ingestion of refined carbohydrate, fats and salt.
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