Roasted Pepper Tart

11 ingredients
4 steps

Ingredients

  • 1-1/2 cups all-purpose flour
  • 1/8 teaspoon salt
  • 1/2 cup cold butter, cubed
  • 3 to 4 tablespoons water
  • 3 medium sweet red peppers, halved and seeded
  • 2 medium green bell peppers, halved and seeded
  • 1/3 cup olive oil
  • 2 garlic cloves, minced
  • 4-1/2 teaspoons minced fresh oregano
  • 2 cups shredded Monterey Jack cheese, divided
  • 1 can (2-1/4 ounces) sliced ripe olives, drained

Directions

  1. 1
    In a large bowl, combine flour and salt; cut in butter until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Cover and refrigerate for 1 hour.
  2. 2
    Broil peppers 4 in. from the heat until skins are blistered and blackened, about 10 minutes. Immediately place peppers in a bowl; cover and let stand for 15-20 minutes. Peel off and discard charred skin. Coarsely chop peppers; place in a bowl. Add oil, garlic and oregano; toss to coat. Set aside.
  3. 3
    Roll out dough to fit a 12-in. pizza pan. Transfer to pan. Prick dough thoroughly with a fork. Bake at 350° for 30-35 minutes or until lightly browned and crust begins pulling away from edges of pan. Cool completely.
  4. 4
    Sprinkle 1 cup cheese over crust. Sprinkle with pepper mixture and remaining cheese. Arrange olives around edge. Bake at 350° for 10-15 minutes or until cheese is melted. Serve immediately.

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