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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 8 |
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An easier version of a classic tart, chock full of red pepper and their antioxidents, my favorite little fishes and nicoise olives. Ingredients:
1 refrigerated pie crust |
1 tbsp of dijon mustard |
freshly ground black pepper |
2 tablespoons of extra virgin olive oil |
4 yellow and orange bell peppers, cored, seeded and sliced into thin strips |
1 cup of sliced white onions, as thin as possible |
1/2 teaspoon of salt |
5 sundried tomatoes, sliced in thin strips |
10 anchovy fillets, drained and rinsed |
15 black nicoise cured olives, pitted and halved |
3 garlic cloves, thinly sliced |
1 tbsp of olive oil |
2 tsp of fresh thyme leaves |
Directions:
1. Roll out the pastry dough into an 11 inch round circle.
2. Transfer to a 10 inch round tart pan with a removeable bottom.
3. Brush with dijon mustard very lightly.
4. Grind some black pepper over the crust. Refrigerate.
5. Heat the olive oil in a heavy skillet, add the yellow and orange bell peppers, onions with the salt and a little more pepper over low heat covered stirring ocassionally until completely soft and thick.
6. Move to a bowl and cool.
7. Preheat oven to 375 degrees.
8. Fill the refrigerated prepared tart shell with the cooled cooked peppers, using a slotted spoon. Discard any accumulated juices from the bowl.
9. Decoratively arrange strips of sundried tomatoes, anchovies, olives over the top of the peppers.
10. Arrange the garlic slices over the tart.
11. Drizzle with olive oil, sprinkle with thyme and more fresh black pepper as desired.
12. Bake until the filling is bubbling and the crust is golden. about 35 minutes and let rest 10 minutes before cutting.
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