Roasted Red Pepper Corn Tart Recipes

ROASTED RED PEPPER QUICHE

Steps:

• Prepare prebaked tart shell for custard-filled tart or pie.
• Heat boiler.
• Broil pepper about 4 inches from heat, turning as needed, until blackened on all sides, 15-20 minutes. Let steam in closed plastic bag or covered bowl 5 minutes to loosen skin.
• Peel off blackened skin, then cut out stem. Cut pepper in half, remove seeds and white pith, and cut into 1/2-inch strips.
• Heat oven to 400 degrees.
• Heat butter in small skillet over medium heat. Add shallot and cook, stirring occasionally, until softened, about 3 minutes. Let cool.
• Whisk remaining ingredients except whole chives together in mixing bowl, then whisk in cooled shallot. Place tart pan on baking sheet. Pour egg mixture evenly into tart shell. Arrange pepper strips in sunburst pattern on tart and place whole chives between strips.
• Bake tart until custard is set and pastry is lightly browned, 15-20 minutes. Transfer tart to wire rack and let cool 10 minutes before serving.

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.

SWEET RED PEPPER TART (DESSERT)

Steps:

• Preheat oven to 190 deg C / 375 deg F.
• Cook the case for 12 mins or as directed on the package.
• Put everything except the pistachios in the blitzer or stick mixer and blend till smooth and jam-like.
• Put mix in tart shell.
• Cook another 12 mins or so until the edge develops a bit of a skin.
• Pull out, top with pistachios and cook another 10 minutes
• Cool completely and serve cold from the fridge, I serve it plain with a cuppa.