*  Exported from  MasterCook  *
 
                         RED AND YELLOW PEPPER TART
 
 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.
  
 
 
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