Baked Pastry Filled with Red Bell Peppers
Tossed-Together, Decadent Tart
Step into a taste journey with this effortless, Mediterranean-inspired tart. A tender, flaky crust is packed with a vibrant roasted bell pepper filling and a luscious ricotta-feta mix. Serve a slice with a zesty green salad drizzled in a tangy red wine vinaigrette.
What's Needed:
- You'll require a 9-inch round tart pan with a removable base for this dish.
- Store-bought ricotta is fine for this recipe or make your homemade version.
- A 12-ounce jar of roasted red peppers can be bought for ease. Just remember to drain and blot them dry.
Recipe Breakdown:
This recipe's components can be prepped in advance. The roasted peppers and prepared crust can be refrigerated a day before baking.
- Yield: 8 generous servings
- Difficulty: Moderate
- Prep & Cook: 1 hour 15 minutes plus 3 hours chilling, baking, and cooling time
Ingredients (13)
For the peppers:
- 2 medium red bell peppers
- Salt and pepper
For the dough:
- 1 1/4 cups all-purpose flour, extra for dusting the work surface
- 1 teaspoon salt
- 8 tablespoons cold unsalted butter (1 stick), in cubes
- 3 tablespoons ice water, plus more if needed
For the filling:
- 1 cup whole-milk ricotta cheese (4 ounces)
- 1 1/4 cups crumbled feta cheese (5 1/2 ounces)
- 2 teaspoons coarsely chopped fresh oregano leaves
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup pitted and sliced kalamata olives lengthwise
Instructions
Roasted Peppers:
- Heat your oven's broiler to high, with a rack placed on the top third. Arrange the peppers directly on the rack. Cook, turning frequently, until blackened and blistered on all sides, about 20 minutes.
- Remove peppers from the oven and transfer to a medium heatproof bowl, cover tightly with plastic wrap, and let cool for 30 minutes, or until easily peeled. Carefully discard skins, seeds, and membranes, then slice the peppers into 1/2-inch thick strips (approx. 1 cup). Season with salt and pepper.
Crust Preparation:
- Combine flour and salt in a food processor, then add cubed butter and pulse until mixture resembles coarse meal (around 8 to 10 pulses).
- Drizzle in the measured ice water while blending until the dough forms clumps (around 15 to 20 pulses). If the dough is crumbly, add more ice water 1 teaspoon at a time and blend.
- Roll out the dough on a floured work surface to a diameter of 12 inches and thickness of 1/8 inch, then press it into the tart pan. Refrigerate for at least 1 hour.
- Preheat the oven to 350°F (180°C) and arrange a rack in the middle.
- Line the chilled tart shell with parchment paper or aluminum foil, along with pie weights, and bake until the crust sets and turns golden brown, about 20 minutes. Remove the weights and parchment, then continue baking till the crust is dry to the touch, around 10 more minutes.
Filling Assembly:
- In a clean food processor, combine the ricotta, 1 cup of the feta, oregano, salt, and pepper until smooth.
- While the crust is still warm, add the processed ricotta mixture and spread evenly.
- Decoratively arrange the roasted pepper strips over the filling and scatter the olives and remaining 1/4 cup feta on top.
- Return the tart to the oven and bake until the feta is golden brown, about 40 minutes. Remove from the oven and let cool to room temperature before serving, around 45 minutes.
Insights: This Roasted Red Pepper Tart is a party-ready side dish, boasting flavors of sweet bell peppers, rich cheeses, and a tangy red wine vinaigrette. Embark on an effortless culinary adventure today!
This recipe for a Mediterranean-inspired Tossed-Together, Decadent Tart includes a nutritious roasted bell pepper filling and a luscious ricotta-feta mix, served with a zesty salad. The uncategorized Roasted Red Pepper Tart can be prepared in advance, with its components prepped a day before baking. The recipe requires a 9-inch round tart pan and calls for pitted kalamata olives, and the peppers' membranes are discarded. The recipe was inspired by various sources, but credit is not explicitly given.
