If you’re looking to add a touch of Mediterranean flair to your next gathering, this Roasted Red Pepper and Olive Tart recipe is sure to impress. With its harmonious blend of flavors and flaky crust, this savory tart is perfect for brunch, lunch, or a light dinner. The combination of sweet roasted red peppers, briny olives, and tangy feta cheese creates a delightful medley of tastes that will transport you to the sun-drenched shores of the Mediterranean. Serve this delicious tart warm or at room temperature, accompanied by a simple green salad and a glass of crisp white wine for a truly delightful meal.
Roasted Red Pepper And Olive Tart
Ingredients:
– 1 pre-made pie crust (store-bought or homemade)
– 2 large red bell peppers
– 1/2 cup Kalamata olives, pitted and halved
– 1/2 cup crumbled feta cheese
– 2 tablespoons fresh basil, thinly sliced
– 2 cloves garlic, minced
– 2 tablespoons olive oil
– Salt and pepper to taste
Instructions:
1. Preheat your oven to 400°F (200°C). If using a store-bought pie crust, follow the package instructions for pre-baking. If making a homemade crust, roll out the dough and fit it into a 9-inch tart pan, trimming any excess dough from the edges. Prick the bottom with a fork and blind bake the crust for 10-12 minutes, until lightly golden. Set aside to cool.
2. While the crust is baking, roast the red bell peppers. Place the whole peppers on a baking sheet and roast in the preheated oven for 25-30 minutes, turning occasionally, or until the skins are charred and blistered. Remove the peppers from the oven and transfer them to a bowl. Cover the bowl with plastic wrap and let the peppers steam for 10-15 minutes.
3. Once the peppers have steamed, carefully peel off the charred skins, remove the seeds, and slice the roasted peppers into thin strips. Set aside.
4. In a small bowl, mix together the olive oil, minced garlic, salt, and pepper. Brush the bottom of the pre-baked tart crust with this mixture.
5. Arrange the roasted red pepper strips evenly over the bottom of the tart crust. Scatter the halved Kalamata olives over the peppers, followed by the crumbled feta cheese.
6. Bake the tart in the preheated oven for 20-25 minutes, or until the cheese is golden and bubbly.
7. Remove the tart from the oven and sprinkle the sliced basil on top. Allow the tart to cool slightly before slicing and serving.
Enjoy this Roasted Red Pepper and Olive Tart warm or at room temperature, as a delightful addition to any meal. The vibrant colors and flavors of the Mediterranean come together in a perfect marriage of taste and texture. We hope this recipe brings a taste of the Mediterranean into your home and inspires you to explore more culinary delights from this beautiful region.
