1 Recipe Savory Tart Dough
3 md Bell pepper
2 lg -Bell peppers — mixed
But preferably — Red and
Yellow
4 tb Olive oil
1 sm Red onion; quartered —
Sliced thinly crossw
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, 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 sm 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. Pre
DEBORAH MADISON – PRODIGY GUEST CHEFS COOKBOOK
Yields
6 servings