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 become thin and also better your overall vitality, among other things you need to follow a carefully configured well-balanced daily routine. If possible, this must include five standard portions of grains and vegetables per day and also contain a sensible combination of carbohydrates, fats, and proteins.
In planning a diet, it is important to try to cut back on your intake of refined carbohydrates, salt and fats.
When selecting food, dieters far too often direct your attention to retail store and well known foods referred to as 'low-fat'. This is often an error, seeing that a food product might be reduced in fats, but also much too high in carbs.
Learn to recognise the difference between hunger and thirst. Your body must have water , it is essential for our wellbeing and is empty of calories. It also has the benefit that it fills the dieters tummy and reduces sensations of hunger. The recommended amount medical experts warn it is best to drink as a minimum 6 cups of water every day.
As an alternative to paying too much attention to the many food types that you should leave out of your meal plan, concentrate on the nutritionally sound foods which you can add to your weight loss program. If you inject a few healthy pulses and vegetables into your dietary regime, you'll discover that stop feeling hungry and have a far decreased risk of being seduced by those unwholesome mid-morning munchies.
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