Red & Yellow Pepper Tart

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Servings: 6 Difficulty: Advanced
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A vibrant, savory tart layered with sweet roasted peppers, basil pesto, and creamy custard.
Red & Yellow Pepper Tart recipe image
Red & Yellow Pepper Tart recipe image
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Red & Yellow Pepper Tart

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Advanced
Servings: 6 Calories: 420

Description

This Red & Yellow Pepper Tart is a stunning centerpiece that balances earthy flavors with bright acidity. The base features a savory tart dough, painted with a vibrant fresh basil and garlic puree. Layers of grated Provolone and Romano cheeses add a sharp, salty kick, while pitted Nioise olives provide a briny contrast. The star ingredient is a mixture of red and yellow bell peppers, slow-sauted with onions until they are deeply sweet and tender. These vegetables are nestled into a rich egg and cream custard that sets perfectly in the oven. With its golden-brown crust and colorful filling, this tart is ideal for summer gatherings, brunches, or as an elegant appetizer. It offers a satisfying texture of soft custard, crisp crust, and tender vegetables in every bite.

Ingredients

Directions

  1. Prepare the savory tart dough according to package or recipe instructions. If using an unyeasted crust, partially prebake it as directed. If using a yeasted dough, prepare the shell and allow it to rest before baking.
  2. Preheat the oven to 400F (200C).
  3. Halve the bell peppers lengthwise, remove the seeds and veins, then halve them crosswise and slice very thinly.
  4. Warm 2 tablespoons of olive oil in a wide pan over medium-high heat. Add the sliced peppers, thinly sliced red onion, half of the minced garlic, and 1/4 teaspoon salt.
  5. Saut 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 mixture threatens to stick, add small amounts of additional water or wine as needed.
  6. Taste the pepper mixture and season with freshly ground black pepper. Remove from heat and set aside.
  7. In a blender jar, combine 2 tablespoons of olive oil, the remaining garlic, and a few basil leaves. Puree until smooth.
  8. Gradually add the rest of the basil leaves to the blender, adding more oil if necessary to facilitate blending. Puree until you have a consistent green paste.
  9. Scrape the basil puree into a bowl and stir in the grated Parmesan or Romano cheese. Season with salt to taste.
  10. In a separate bowl, beat the whole eggs and egg yolks together. Whisk in the light cream, 1/2 teaspoon salt, and freshly ground black pepper to create the custard.
  11. Paint the prepared tart crust evenly with the basil puree.
  12. Sprinkle half of the grated Provolone cheese over the basil layer.
  13. Layer the cooked peppers and onions on top of the cheese, followed by the pitted Nioise olives.
  14. Add the remaining Provolone cheese over the vegetables and olives.
  15. Pour the egg custard mixture evenly over the tart filling.
  16. Bake the tart in the center of the oven for 35 to 40 minutes, or until the top is golden brown and the custard is set.
  17. Let the tart rest for 5 to 10 minutes before slicing and serving.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 420kcal
% Daily Value *
Total Fat 28g44%
Saturated Fat 12g60%
Cholesterol 150mg50%
Sodium 600mg25%
Total Carbohydrate 25g9%
Dietary Fiber 3g12%
Sugars 8g
Protein 15g30%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: pepper tart, red pepper, yellow pepper, basil pesto, provolone cheese, custard tart, mediterranean appetizer, olive oil, nioise olives, vegetable tart, baked tart, savory pastry, herb crust, potluck dish, brunch recipe, garlic puree, romano cheese, egg custard, fresh basil
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