ROASTED PEPPER TART

Roasted Pepper Tart image

For a picnic, I whisked this tart out of the oven, wrapped it in foil and headed out. My friends were surprised and delighted when they tasted it. -Marian Platt, Sequim, Washington

Provided by Taste of Home

Time 1h

Yield 12 servings.

Number Of Ingredients 11

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

Steps:

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. , 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., 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., 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.

Nutrition Facts : Calories 268 calories, Fat 20g fat (9g saturated fat), Cholesterol 37mg cholesterol, Sodium 251mg sodium, Carbohydrate 16g carbohydrate (2g sugars, Fiber 2g fiber), Protein 7g protein.