Roasted Red Pepper Tart Recipe

Name: Roasted Red Pepper Tart Recipe
Yield: 8 servings
Ingredients: NGREDIENTS; For the peppers:; 2 medium red bell peppers; Kosher salt; Freshly ground black pepper; For the dough:; 1 1/4 cups all-purpose flour, plus more for dusting the work surface; 1 teaspoon kosher salt; 8 tablespoons cold unsalted butter (1 stick), cut into 1/2-inch cubes; 3 tablespoons ice water, plus more as needed; For the filling:; 1 cup whole-milk ricotta cheese (about 4 ounces); 1 1/4 cups crumbled feta cheese (about 5 1/2 ounces); 2 teaspoons packed, coarsely chopped fresh oregano leaves; 1/2 teaspoon kosher salt; 1/4 teaspoon freshly ground black pepper; 1/4 cup kalamata olives, pitted and sliced in quarters lengthwise

Roasted Red Pepper Tart Recipe was pinched from <a href="http://www.chow.com/recipes/29697-roasted-red-pepper-tart" target="_blank">www.chow.com.</a>

"A flaky, buttery tart shell is the perfect vessel for just about any filling you can think of. In this savory version, roasted bell peppers and a creamy ricotta-feta mixture make for an easy, Mediterranean-inspired side dish that also travels well. Serve a wedge along with a green salad tossed in a tangy red wine vinaigrette. Special equipment: You will need a 9-inch round tart pan with a removable bottom to make this dish. What to buy: Store-bought ricotta works fine in this recipe, or you can make your own. For a slacker solution, you can buy a 12-ounce jar of roasted red peppers. Just be sure to drain them well and blot dry with paper towels before using. Game plan: You can make the roasted peppers and line the tart pan with the dough up to 1 day in advance. Store both in the refrigerator until ready to bake. This recipe was featured as part of our Summer Ingredients recipe slideshow...."

INGREDIENTS

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NGREDIENTS

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For the peppers:

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2 medium red bell peppers

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Kosher salt

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Freshly ground black pepper

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For the dough:

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1 1/4 cups all-purpose flour, plus more for dusting the work surface

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1 teaspoon kosher salt

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8 tablespoons cold unsalted butter (1 stick), cut into 1/2-inch cubes

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3 tablespoons ice water, plus more as needed

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For the filling:

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1 cup whole-milk ricotta cheese (about 4 ounces)

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1 1/4 cups crumbled feta cheese (about 5 1/2 ounces)

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2 teaspoons packed, coarsely chopped fresh oregano leaves

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1/2 teaspoon kosher salt

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1/4 teaspoon freshly ground black pepper

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1/4 cup kalamata olives, pitted and sliced in quarters lengthwise

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