VCE: Tomato And Red Pepper Tart

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* Exported from MasterCook *

 

Tomato And Red Pepper Tart

 

Recipe By : Vegetarian Cooking for Everyone, Deborah Madison, page 492

Serving Size : 1 Preparation Time :0:00

Categories : Main Dishes, Vegetarian Pies And Pastry

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

Yeasted Tart Dough with Olive Oil

(see separate recipe)

2 red onions -- finely diced

3 tablespoons olive oil

plus extra for the crust

1 1/2 pounds ripe tomatoes -- preferably Roma

3 large red bell peppers

3 large garlic cloves -- minced

1/8 teaspoon saffron threads

1/4 teaspoon anise seeds

Salt and freshly milled pepper

2 tablespoons chopped basil

16 Nicoise olives -- halved and pitted

OR 8 small Kalamata olives -- halved and pitted

 

MAKES ONE 9-INCH TART

 

Make the dough and set it aside to rise. Cook the onions in the oil over

medium heat until soft, about 12 minutes, stirring occasionally. While

they're cooking, peel, seed, and finely chop the tomatoes. Roast the

peppers. Set aside two-thirds of one pepper and finely chop the rest. Add

the garlic, tomatoes, and diced peppers to the onions, crumble the saffron

and anise seeds into the mixture, and season with 1/2 teaspoon salt and a

little pepper. Cook for 30 minutes, stirring occasionally, especially

toward the end. The mixture should be quite thick. Taste for salt and

stir in the basil leaves.

 

Preheat the oven to 400F. Roll out the dough and drape it over a 10-inch

tart pan. There will be plenty of overhang. Trim it and crimp the dough

around the rim. Add the filling. Cut the reserved pepper into narrow

strips and use them to make a lattice design over the top. Place the

olives in the spaces formed by the peppers. Bake for 35 minutes. Remove

and brush the rim of the crust with olive oil. Unmold the tart onto a

platter and serve.

 

 

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