Roasted Pepper Tart (Pie)

One of my fantastic customers at my job grows peppers and gave me a huge bag homegrown peppers (yay!) and the vegetarian cookbook I've been using (What's Cooking Vegetarian by Jenny  Stacey) had a recipe for roasted red pepper tart! Score!! 

I was given a variety of different peppers so I grabbed one of the biggest peppers (as well as one red and one orange bell pepper that I already had). 

Roasted Red Pepper Tart 

The pastry: 

1 1/4 C flour 

Pinch of salt

6 Tbsp butter (or 3 Tbsp butter, 3 Tbsp shortening) 

2 Tbsp pitted green olives, diced 

3 Tbsp cold water 

Preheat oven to 350 degrees. 

Sift flour into a bowl, mix in salt. Cut in butter and/or shortening until mixture resembles breadcrumbs. 

Knead in olives and water until dough sticks together. 

Roll out onto floured surface and transfer into tart (or pie because you don't have a tart) pan. Poke fork holes into crust. 

Par-bake crust for 10 minutes and refrigerate. 

The filling: 

1 red pepper 

1 orange pepper

1 green pepper 

2 Tbsp olive oil 

2 cloves garlic, minced 

2 eggs, beaten 

2/3 C milk

1 Tbsp basil 

Salt and pepper, to taste 

1 C mozzarella cheese, shredded

Preheat oven to 400 degrees. 

Cut peppers in half and remove seeds and veins. Mix together oil and garlic and brush onto the outside of the halved peppers. 

Roast peppers in the oven for 20 minutes or until the peppers begin to char and blister. 

Let peppers cool slightly and slice into strips. 

Arrange the peppers in the bottom of the crust. 

Beat together the eggs, milk, salt and pepper and basil. Pour mixture on top of the peppers and top with shredded cheese. 

Bake for 20 minutes at 400 degrees. 

The taste:

The crust was perfectly crisp and had a tasty brine-y bite from the olives. The roasted peppers were slightly sweet and the filling was so rich and meaty I didn't even miss the fact there was no meat. 

I would definitely recommend making this tart (pie) as soon as you possibly can!