Roasted Bell Pepper And Onion Tart Recipes

ROASTED ONION TARTS

Steps:

• Preheat oven to 425° F. and lightly grease 2 large baking sheets.
• Slice enough of red and yellow onions to measure 5 cups each and in a large skillet cook in 3 tablespoons oil with salt and pepper to taste, covered, over moderate heat, stirring occasionally, until golden and tender, about 15 minutes. Stir in cream and cool.
• Trim remaining onions and cut lengthwise into sixths, keeping wedges intact, and arrange, narrow sides up, 1/2 inch apart on baking sheets. Sprinkle onion wedges with salt and pepper to taste and roast in middle and lower thirds of oven 20 minutes, or until tender. Cool onion wedges.
• On a lightly floured surface with a lightly floured rolling pin roll out 1 pastry sheet into a 13-inch square. Using an inverted 6-inch plate as a guide, cut out four 6-inch rounds, discarding scraps. Cut out 12 more rounds from remaining 3 pastry sheets in same manner to make a total of 16 rounds.
• Fold in edge of each pastry round to form a 1/4-inch-wide border. (If pastry becomes too soft to work with, chill until firm.) Transfer rounds to 2 large baking sheets and chill until firm, about 10 minutes. Top each round evenly with a scant 1/4 cup sliced onion mixture. Arrange roasted onions on their sides decoratively (alternating yellow and red) on top of tarts and season with salt and pepper. Bake tarts in middle and lower thirds of oven, switching positions of pans halfway through baking, 20 to 25 minutes, or until bottoms are golden brown and roasted onions are very tender. Transfer tarts to racks to cool. Tarts may be made 1 day ahead and chilled, covered loosely with plastic wrap. Bring tarts to room temperature before serving or heat in a preheated 350° F. oven until heated through.
• Brush tarts with additional oil and serve whole or halved.

CARAMELIZED ONION AND ROASTED RED PEPPER TART

Steps:

• Dough:.
• Dissolve yeast and honey in warm water in a large bowl; let stand for 5 minutes.
• Lightly spoon flours into dry measuring cups, and level with a knife. Stir 1 cup bread flour and 1 tablespoon oil into yeast mixture. Cover and let rise in a warm place (85°F), free from drafts, 1 1/2 hours or until bubbly.
• Stir in 1/2 cup bread flour, whole wheat flour, and 1 teaspoon salt.
• Turn dough out onto a floured surface. Knead until smooth and elastic (about 10 minutes); dough will feel tacky. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, for 1 hour or until doubled in size. (Press two fingers into the dough. If indentation remains, the dough has risen enough.) Punch dough down; cover and let rest 10 minutes.
• Topping:.
• Heat 1 tablespoon oil in a 12-inch nonstick skillet coated with cooking spray over medium-high heat. Add onion, and cook for 5 minutes, stirring frequently. Stir in 1 teaspoon salt, thyme sprigs, garlic, and bay leaves; cook for 15 minutes or until deep golden brown, stirring frequently.
• Remove from heat. Discard thyme sprigs and bay leaves.
• Preheat broiler.
• While onion is cooking, cut bell peppers in half lengthwise, discarding seeds and membranes. Place the pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil for 15 minutes or until blackened. Place in a zip-top plastic bag, and seal. Let stand for 15 minutes. Peel and coarsely chop.
• Preheat oven to 425°F.
• Roll the dough into a 12 x 8-inch rectangle. Place the dough on a baking sheet coated with cooking spray. Top with the onion mixture and the chopped bell pepper. Sprinkle with black pepper. Bake at 425°F for 25 minutes or until the crust is golden brown. Cool slightly. Sprinkle with chopped thyme. Cut into 8 squares, and cut each square in half diagonally. Garnish with thyme sprigs, if desired.