Roasted Red Pepper Tart Recipes

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ARTICHOKE, ROASTED RED PEPPER AND GOAT CHEESE TART



Artichoke, Roasted Red Pepper and Goat Cheese Tart image

Instead of spinach artichoke dip, try a goat cheese and artichoke tart. This beautiful app gives traditional holiday flavors a modern twist.

Provided by By Betty Crocker Kitchens

Categories     Appetizer

Time 30m

Yield 12

Number Of Ingredients 15

All-purpose flour, for sprinkling
1 sheet frozen puff pastry (from 17.3-oz package), thawed
6 oz goat cheese, softened
3 tablespoons heavy whipping cream
1 tablespoon chopped fresh thyme leaves
2 teaspoons honey
1/4 teaspoon salt
1/8 teaspoon black pepper
1/2 cup diced roasted red bell peppers, patted dry
4 Progresso™ artichoke hearts (from 14-oz can), drained and coarsely chopped, patted dry
1/2 cup coarsely chopped baby arugula
1/4 cup shredded Parmesan cheese
1 tablespoon olive oil
1/8 teaspoon salt
1 tablespoon chopped toasted pine nuts

Steps:

  • Heat oven to 400°F. Lightly spread flour on rolling pin. Place puff pastry sheet on piece of cooking parchment paper; roll into 11x10-inch rectangle. Keep pastry on parchment; transfer to large cookie sheet. Score dough 1/2 inch from edge all the way around. Poke all over with fork. Bake 14 to 18 minutes or until golden brown.
  • Meanwhile, in medium bowl, beat Goat Cheese Spread ingredients with whisk. In small bowl, mix bell pepper, artichoke hearts, arugula, Parmesan cheese, olive oil and 1/8 teaspoon salt.
  • Drop goat cheese mixture by dollops evenly over center of tart, on top of hot dough; let stand 1 minute. Spread cheese mixture to within 1/2 inch of edges. Top with pepper and artichoke mixture, followed by pine nuts. Cut into 4 rows by 3 rows.

Nutrition Facts : Fat 2, ServingSize 1 Serving, TransFat 2 g

ROASTED PEPPER TART



Roasted Pepper Tart image

For a picnic, I whisked this tart out of the oven, wrapped it in foil and headed out. My friends were surprised and delighted when they tasted it. -Marian Platt, Sequim, Washington

Provided by Taste of Home

Categories     Appetizers

Time 1h

Yield 12 servings.

Number Of Ingredients 11

1-1/2 cups all-purpose flour
1/8 teaspoon salt
1/2 cup cold butter, cubed
3 to 4 tablespoons water
3 medium sweet red peppers, halved and seeded
2 medium green bell peppers, halved and seeded
1/3 cup olive oil
2 garlic cloves, minced
4-1/2 teaspoons minced fresh oregano
2 cups shredded Monterey Jack cheese, divided
1 can (2-1/4 ounces) sliced ripe olives, drained

Steps:

  • In a large bowl, combine flour and salt; cut in butter until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Cover and refrigerate for 1 hour. , Broil peppers 4 in. from the heat until skins are blistered and blackened, about 10 minutes. Immediately place peppers in a bowl; cover and let stand for 15-20 minutes. Peel off and discard charred skin. Coarsely chop peppers; place in a bowl. Add oil, garlic and oregano; toss to coat. Set aside., Roll out dough to fit a 12-in. pizza pan. Transfer to pan. Prick dough thoroughly with a fork. Bake at 350° for 30-35 minutes or until lightly browned and crust begins pulling away from edges of pan. Cool completely., Sprinkle 1 cup cheese over crust. Sprinkle with pepper mixture and remaining cheese. Arrange olives around edge. Bake at 350° for 10-15 minutes or until cheese is melted. Serve immediately.

Nutrition Facts : Calories 268 calories, Fat 20g fat (9g saturated fat), Cholesterol 37mg cholesterol, Sodium 251mg sodium, Carbohydrate 16g carbohydrate (2g sugars, Fiber 2g fiber), Protein 7g protein.

ROASTED RED PEPPER TART



Roasted red pepper tart image

Roasted red pepper tart. Search triple tested recipes from the Good Housekeeping Cookery Team.

Categories     vegetarian     tart     the totally relaxed dinner party     pepper     dinner party

Time 1h20m

Number Of Ingredients 9

200 g (7oz) chilled shortcrust pastry
Plain flour to dust
½ tbsp olive oil
1 garlic clove, crushed
1 small onion, finely chopped
300 g jar roasted red peppers drained and chopped
2 mild Peppadew peppers or ½ red chilli, finely chopped
1 medium egg
100 ml (3½fl oz) single cream

Steps:

  • Preheat the oven to 180ºC (160ºC fan) mark 4. Roll out the pastry on a lightly floured surface, then line a 20.5cm x 2.5cm deep (8in x 1in) fluted loose-based flan tin. Prick all over, cover with greaseproof paper and baking beans and cook for 20min until pale golden. Remove paper and beans.
  • Heat the oil in a frying pan. Gently fry the garlic and onion with a splash of cold water for 10-15min until soft and golden.
  • Put the cooked onion, both types of pepper, the egg and cream into a food processor with some salt and plenty of freshly ground black pepper. Purée until quite smooth.
  • Pour into the pastry case and return to the oven for 30-35min until the filling is just set. Put aside for 15min to cool slightly before serving warm with the Parsley and Caper Salad.

GOAT'S CHEESE & RED PEPPER TART



Goat's cheese & red pepper tart image

There is a little work involved in this, but there is so much satisfaction in bringing it to the table to share with family or friends

Provided by Mary Cadogan

Categories     Buffet, Dinner, Lunch, Main course, Side dish, Starter, Supper, Vegetable

Time 1h5m

Number Of Ingredients 9

2 large red onions , thinly sliced
2 tbsp olive oil
1 tbsp balsamic vinegar
12 pitted black olives
2 red peppers (choose tapered, heart-shaped ones if possible)
200g ready-made shortcrust pastry
150-200g / 5-7oz log firm goat's cheese , such as Sainte-Maure de Touraine or Capricorn
250g cherry tomato
few oregano or basil leaves

Steps:

  • Cook the onions in the oil for 6-7 mins, until they are softened and lightly coloured, then add the balsamic vinegar and 1 tbsp water. Cook for a further 2-3 mins. Roughly chop the olives and stir in. Leave to cool.
  • Halve the peppers, remove the seeds and core. Put under a hot grill, skin side up, until the skins are charred. Remove and put into a food bag until cool enough to handle, then peel off the skins.
  • Heat oven to 200C/fan 180C/gas 6. Roll out the pastry and line a 23-24cm deep flan tin. Line with baking paper and beans, then bake for 10 mins. Remove the paper and beans, then bake for 5 mins more, until the pastry is golden and crisp.
  • Spread the onion mix over the base of the pastry case. Put the halved peppers on top, cut side up with tapered ends towards the centre. Slice the goat's cheese and put a few slices in each pepper half. Tuck the tomatoes in the gaps between the peppers.
  • Bake for 20-25 mins until the cheese is lightly tinged brown and the tomatoes have burst. Scatter over the herb leaves and serve warm or at room temperature.

Nutrition Facts : Calories 471 calories, Fat 31 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 12 grams sugar, Fiber 4 grams fiber, Protein 13 grams protein, Sodium 1.35 milligram of sodium

ROASTED RED PEPPERS



Roasted Red Peppers image

Need Roasted Red Peppers for a recipe? Make them at home with Ina Garten's easy recipe from Barefoot Contessa on Food Network; all you need is an oven.

Provided by Ina Garten

Time 1h20m

Yield 4 to 6 servings

Number Of Ingredients 2

4 large red or yellow bell peppers, preferably Holland
2 tablespoons good olive oil

Steps:

  • Preheat the oven to 500 degrees.
  • Place the whole peppers on a sheet pan and place in the oven for 30 to 40 minutes, until the skins are completely wrinkled and the peppers are charred, turning them twice during roasting. Remove the pan from the oven and immediately cover it tightly with aluminum foil. Set aside for 30 minutes, or until the peppers are cool enough to handle.
  • Remove the stem from each pepper and cut them in quarters. Remove the peels and seeds and place the peppers in a bowl along with any juices that have collected. Discard the stems, peels, and seeds. Pour the oil over the peppers. Cover with plastic wrap and refrigerate for up to 2 weeks.

CARAMELIZED ONION AND ROASTED RED PEPPER TART



Caramelized Onion and Roasted Red Pepper Tart image

Mmm--what a flavor combo. You can shortcut this by using puff pastry or any other pastry dough, but it will change the nutrition information. Prep time includes both dough risings. Both the onion and pepper mixtures can be prepared a day ahead. From cooking light: CALORIES 192(20% from fat); FAT 4.2g (sat 0.6g,mono 2.6g,poly 0.6g); PROTEIN 5.6g; CHOLESTEROL 0.0mg; CALCIUM 32mg; SODIUM 581mg; FIBER 4.1g; IRON 2mg; CARBOHYDRATE 34.3g

Provided by MarraMamba

Categories     Savory Pies

Time P1DT20h

Yield 8 serving(s)

Number Of Ingredients 18

2 1/4 teaspoons dry yeast (1 package)
1 teaspoon honey
3/4 cup warm water (100 to 110)
1 1/2 cups bread flour, divided
1/4 cup whole wheat flour
1 tablespoon olive oil
1 teaspoon sea salt
cooking spray
1 tablespoon olive oil
6 cups vertically sliced onions
1 teaspoon sea salt
3 fresh thyme sprigs
3 garlic cloves, minced
2 bay leaves
3 large red bell peppers
1/4 teaspoon fresh ground black pepper
1 tablespoon chopped fresh thyme
fresh thyme sprig (optional)

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.

GOAT'S CHEESE, FENNEL & ROASTED RED PEPPER TART



Goat's cheese, fennel & roasted red pepper tart image

Sweet caramelised vegetables and paprika cream top this lovely tart - cut into bite-sized pieces as part of a tapas spread

Provided by Lizzie Harris

Categories     Buffet, Canapes, Side dish, Snack, Starter, Supper

Time 1h20m

Number Of Ingredients 13

375g sheet all-butter puff pastry
3 tbsp olive oil
1 red onion , finely chopped
1 large fennel bulb , core removed, finely chopped
1 romano pepper , deseeded and finely chopped
2 garlic cloves , crushed
2 eggs , plus 1 yolk
200ml double cream
100ml milk
½ tsp sweet paprika
100g goat's cheese
12 olives , pitted
caper berries , to serve (optional)

Steps:

  • Roll out the pastry onto a floured surface to the thickness of a £1 coin. Use to line a 20 x 3.5cm deep loose-based tart tin. Prick the base with a fork, cover and chill for 30 mins, or put in the freezer for 15 mins.
  • Heat oven to 200C/180C fan/gas 6. Line the pastry with baking parchment and fill with baking beans (or dried rice or beans). Put the tin on a baking sheet and bake for 15 mins. Remove the parchment and beans and cook for another 8-10 mins until a pale biscuit colour. Turn the oven down to 180C/160C fan/gas 4.
  • Meanwhile, prepare the filling. In a large pan, heat the oil over a medium heat, add the onion, fennel and pepper, and cook for about 15 mins until soft and beginning to caramelise. Add the garlic and cook for a few mins more. Allow to cool.
  • Lightly whisk the eggs, cream and milk together, then add the paprika and some seasoning. Tip the veg into the tart shell and dot over with cheese and olives. Pour over the eggs, then put the tin in the oven. Bake the tart for 20-25 mins until golden and set. Cool on a wire rack, then remove from the tin and cut into slices. Serve with caper berries scattered around, if you like. This can be eaten at room temperature or reheated later.

Nutrition Facts : Calories 438 calories, Fat 35 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 4 grams sugar, Fiber 2 grams fiber, Protein 9 grams protein, Sodium 0.9 milligram of sodium

MARINATED ROASTED RED PEPPERS CANNING RECIPE



Marinated Roasted Red Peppers Canning Recipe image

This marinated roasted red peppers canning recipe is made with sweet red peppers, roasted and preserved in a flavorful red wine vinegar olive oil marinade.

Provided by Grow a Good Life

Categories     Pantry

Time 50m

Number Of Ingredients 8

4 pounds red bell peppers ((or any type of sweet peppers))
1 cup extra virgin olive oil
1/2 cup chopped onions
2 cloves garlic (chopped)
2 cups red wine vinegar ((5% acidity))
1 cup bottled lemon juice
1 tablespoon dried oregano leaves
1 teaspoon sugar ((optional for flavor))

Steps:

  • Wash your jars, lids, screw bands, and canning tools in hot soapy water. Rinse well to remove all suds. Set aside to air dry on a clean kitchen towel.
  • Place the jar rack into water bath canner, place jars in the canner, and add water to cover. Bring the canner to a simmer (180˚F) for 10 minutes, and keep the jars hot until you are ready to fill them.
  • Rinse peppers well under clean, running water. Cut each pepper in half, and remove the stems, seeds, and ribs.
  • Blister the skins of your peppers by grilling or broiling until the skins crack and separate from the flesh.
  • Remove the peppers from the heat and place in a covered glass bowl to steam.
  • Once the peppers are cool enough to handle, remove the skins, and tear or cut into pieces or strips. Divide the peeled roasted peppers evenly into piles to match the number of jars.
  • Heat about 1 tablespoon of the olive oil in a large saucepan over medium heat. Add the onions and garlic and sauté briefly until fragrant, about 2 minutes.
  • Add the remaining olive oil, vinegar, lemon juice, dried oregano, and sugar if using. Bring to a boil, and then reduce the heat to low. Keep warm until you are ready to use.
  • Spread a kitchen towel on the counter. Use your jar lifter to remove a jar from canner, drain, and place on the towel. Keep the remaining jars in the canner so they stay hot.
  • Fill the jar with roasted peppers, leaving a 1/2-inch headspace. Give your marinating brine a good stir to be sure the oil is evenly distributed. Use your canning funnel and ladle to fill the jar about halfway with the brine.
  • Run your bubble popper through the jar to mix the peppers with the brine, and top off with more brine leaving a 1/2-inch headspace. Run the bubble popper through the jars again to remove air bubbles.
  • Wipe the rim with a damp towel to remove residue. Center a lid on the jar, place the band over the lid, and screw it on until fingertip tight. Place the jar back into the canner, and repeat with the rest of the jars.
  • Once jars are all in canner, adjust the water level so it is 2-inches over the tops of the jars.
  • Cover the canner and bring the water to a rolling boil over medium-high heat. Once the water is boiling, process both half-pints and pints for 15 minutes at altitudes of less than 1,000 ft. Adjust processing time for your altitude if necessary (See Notes below).
  • When processing time is complete, turn off heat, remove the cover by tilting lid away from you so that steam does not burn your face, and allow the canner to cool down and settle for 5 minutes.
  • Spread a kitchen towel on the counter. Use a jar lifter to remove the jars one at a time from the canner. Keep the jars upright, and place them on the towel. Do not tighten ring bands or test the seals yet. Let the jars sit undisturbed for 12 to 24-hours to cool.
  • After the jars have cooled for at least 12 hours, check to be sure lids have sealed by pushing on the center of the lid. The lid should not pop up. If the lid flexes up and down, it did not seal. Refrigerate the jar and use within 2 weeks.
  • Remove the screw on bands and wash the jars. Label, date, and store the jars of marinated red bell peppers in a cool, dark location between 50 to 70 degrees F for 12 to 18 months.
  • For best flavor, let the jars sit for at least 4 weeks before opening to allow the flavors to develop. Refrigerate after opening and use up within 2 weeks. Yields about 8 half-pint or 4 pints.

Nutrition Facts : ServingSize 1 ounce, Calories 33 kcal, Carbohydrate 0.9 g, Protein 0.1 g, Fat 3.2 g, SaturatedFat 0.5 g, Sodium 1 mg, Fiber 0.2 g, Sugar 0.6 g

ROASTED BELL PEPPER AND ONION TART



Roasted Bell Pepper and Onion Tart image

Categories     Milk/Cream     Egg     Onion     Bake     Vegetarian     Bell Pepper     Bon Appétit

Yield Serves 8

Number Of Ingredients 11

1 small red bell pepper
1 small yellow bell pepper
2 tablespoons olive oil
1 1/2 cups chopped onion
1 refrigerated pie crust (half of 15-ounce package)
1 teaspoon all purpose flour
1/4 cup chopped fresh basil
2/3 cup whipping cream
2 large eggs
1/4 teaspoon salt
1/8 teaspoon pepper

Steps:

  • Char peppers over gas flame or in broiler until blackened on all sides. Wrap in paper bag and seal. Let stand 10 minutes. Peel and seed peppers. Cut into 1/3-inch-wide strips.
  • Heat oil in heavy large skillet over medium heat. Add onion and sauté until just beginning to color, about 12 minutes. Transfer to bowl and cool. (Bell peppers and onion can be prepared 1 day ahead. Cover separately and refrigerate.)
  • Preheat oven to 425°F. Remove crust from box. Let stand at room temperature 15 minutes to soften. Unfold crust; peel off top plastic sheet. Press out fold lines. If crust cracks, wet fingers and push edges together to seal. Sprinkle 1 teaspoon flour over surface of crust. Place crust, floured side down, in 9-inch-diameter tart pan with removable bottom; peel off second plastic sheet. Fold crust edge in, forming double-thick sides. Pierce dough all over with fork. Bake until light golden, about 10 minutes. Cool crust. Reduce oven temperature to 400°F.
  • Arrange onion in crust. Top with bell pepper strips. Sprinkle with basil. Whisk cream, eggs, salt and pepper in medium bowl to blend. Pour custard over vegetables. Bake tart until custard sets, about 20 minutes. Cool tart 5 minutes in pan on rack. Remove pan sides. Cut tart into wedges and serve warm.

GOAT CHEESE AND ROASTED RED PEPPER TART



GOAT CHEESE AND ROASTED RED PEPPER TART image

Categories     Vegetable     Bake     Vegetarian

Yield 8

Number Of Ingredients 15

Dough:
2 cups unbleached all purpose flour
1 cup whole wheat flour
1 1/4 cups water
1 1/2 teaspoons salt
1 tablespoon olive oil
2 teaspoons instant yeast
Filling:
1 pound spinach, steamed and squeezed of excess water
1 clove garlic, mashed
3/4 pound fresh goat cheese
3 roasted red peppers, sliced into thin strips
Salt and pepper to taste
3 teaspoons white truffle oil
1 egg, beaten

Steps:

  • Place the dough ingredients into a mixing bowl and blend until the dough holds together. Turn the dough onto a floured surface and knead until smooth. Place in an oiled bowl and cover with plastic. Let rise about 40 minutes. Punch down down and divide into two equal pieces. it into two equal pieces. Cover the pieces well with oiled plastic. Preheat the oven to 375ºF. Chop the spinach and place it in a small bowl. Blend in the garlic and set aside. Lightly coat a square or round 9 x 2-inch removable bottom tart or spring form pan with olive oil and set aside. Roll one piece of dough out on a floured surface into a 14-inch square or round (keeping the remaining dough covered with plastic wrap). Line the prepared pan with the rolled out dough, letting the excess dough drape over the sides of the pan. Spread half of the spinach mixture over the bottom of the dough. Spread half of the cheese mixture over the spinach, then half of the red peppers. Repeat the layers with the balance of ingredients, ending by drizzling the truffle oil evenly over the top layer. Salt and pepper to taste. Roll the remaining piece of dough out into an 11-inch square or round. With a pastry or pizza wheel, cut 10 one-inch wide strips. Place five of the strips an inch apart over the filling. Place the remaining strips across the first strips diagonally to create a lattice pattern. Trim the excess dough leaving a slight overhang. Roll the overhanging dough in towards the tart and press it down near the rim of the pan. Brush the top of the tart with the beaten egg and let it rise, covered with oiled plastic, for 30 minutes. Bake the tart on the oven rack closest to the heat source for 35 to 40 minutes, until the crust is golden brown. Cool the tart on a rack for five minutes before removing the pan.

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GARDEN TART WITH ROASTED RED PEPPER & FETA SPREAD
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  • Preheat oven to 350 degrees and place the puff pastry on a baking sheet lined with parchment paper. Line a second baking sheet with parchment paper and transfer your chopped vegetables and herbs onto it.
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CARAMELIZED ONION AND ROASTED RED-PEPPER TART RECIPE ...
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  • To prepare crust, 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°), 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.
  • To prepare the 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.


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FETA & ROASTED RED PEPPER TART RECIPE - A FEW SHORTCUTS
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Category Breakfast
Total Time 45 mins
  • Line four of the mini tart pans with the pieces of ready made pie crust, and poke a few holes in the bottom of each crust with a fork to prevent air bubbles from popping up when pre-baking. Roll the leftover pie crust into a thin layer, dividing it into two equal pieces, and then use it to line the bottom of the remaining two mini tart pans.
  • Bake the mini tart pans in the oven for 5 minutes. Remove them after 5 minutes, and set aside until ready to use.


SPINACH AND ROASTED RED PEPPER TART RECIPE | MYRECIPES
2011-01-06 Preheat oven to 400°. Unroll dough, and roll into a 12-inch circle. Fit dough into a 9-inch round removable bottom tart pan coated with cooking spray; press dough against sides of pan. Pierce …
From myrecipes.com
Servings 4
Calories 342 per serving
Total Time 55 mins
  • Unroll dough, and roll into a 12-inch circle. Fit dough into a 9-inch round removable bottom tart pan coated with cooking spray; press dough against sides of pan. Pierce bottom and sides of dough with a fork. Place pan on bottom rack in oven. Bake at 400° for 14 minutes or until golden.
  • While crust bakes, combine spinach, peppers, and cheese in a bowl. Combine egg substitute, salt, and pepper in another bowl.
  • Remove crust from oven; sprinkle spinach mixture over bottom of crust. Pour egg substitute mixture over spinach mixture. Return tart to bottom rack. Bake 37 additional minutes or until crust is golden brown and custard is set. Cut into 8 wedges.


ASPARAGUS & ROASTED RED PEPPER TART - RECIPES | PAMPERED ...
Remove baker from oven to cooling rack. Spread ricotta mixture over crust, leaving edges exposed. Arrange asparagus in two rows over ricotta, with tips facing out. Top with bell pepper. Sprinkle with black pepper…
From pamperedchef.ca


MARY BERRY PEPPER, BEETROOT & FETA TART RECIPE | LOVE TO ...
2021-10-29 Mary Berry’s Roasted Pepper, Beetroot and Feta Oval Tart . by Mary Berry from Love to Cook. Serves 6. Print. Jewel-toned beetroot and red pepper and crumbly feta adorn this celebratory oval galette recipe from Mary Berry. From the book Love to Cook Mary Berry Introduction. Often called a galette, this puff pastry tart is vibrant to look at and layering the flavours makes it easy to prepare ...
From thehappyfoodie.co.uk
Servings 6
Category Dinner


SHIITAKE AND ROASTED RED PEPPER PUFF PASTRY TART - RECIPE ...
2013-10-31 Add the mushrooms, red peppers, cheese, 1 Tbs. of the tarragon, and 1/2 tsp. pepper to the remaining beaten egg and gently stir to combine. Spread the mixture over the tart, leaving the border uncovered. Sprinkle the almonds over the vegetables and continue to bake until the cheese is melted and the topping is heated through, about 10 minutes ...
From finecooking.com
5/5 (1)
Category Appetizers
Servings 1
Calories 270 per serving


ROASTED RED PEPPER AND TOMATO TART | RECIPES | DELIA ONLINE
Delia's Roasted Red Pepper and Tomato Tart recipe. In the summer, one of my favourite starters is Piedmont Roasted Peppers. What I have done here is try to capture all those brilliant flavours and make them into a warm tart more suitable for a winter starter. Vegetarians may like to know that there is a parmesan style hard cheese available form Bookhams.com
From deliaonline.com
Cuisine General
Estimated Reading Time 3 mins
Servings 8


ROASTED RED PEPPER TART RECIPE - CHOWHOUND
2011-06-17 For the peppers: 1 Heat the broiler to high and arrange a rack in the top third of the oven. Place the peppers directly on the rack. Roast, turning occasionally, until the peppers blacken and blister on all sides, about 20 minutes. 2 Remove the peppers …
From chowhound.com
5/5 (1)
Total Time 3 hrs 15 mins
Category Brunch, Lunch, Side Dish
Calories 264 per serving


ROASTED RED PEPPER TART RECIPE - RECIPE RETREAT
2013-11-27 Roasted Red Pepper Tart Recipe. 27/11/2013 0 Comments Total Time: 1 hour 15 minutes, plus 3 hours chilling, baking, and cooling time Makes: 8 servings Ingredients: For the peppers: • 2 medium red bell peppers • Kosher salt • Freshly ground black pepper For the dough: • 1¼ cups all-purpose flour, plus more for dusting the work surface • 1 teaspoon kosher salt • 8 tablespoons cold ...
From reciperetreat.weebly.com


ROASTED PEPPER TART RECIPE | BUDGENS.CO.UK
Recipes / Roasted Pepper Tart Starters/Snacks Lunch/Dinner Roasted Pepper Tart. Serves : 10. Preparation Time: 20 minutes. Cooking Time: 1 & 3/4 hours. Ingredients . 1 x 320g ready rolled short crust pastry, room temperature; 1 tsp vegetable oil; 1 red onion, sliced; ½ lemon, juiced; 4 eggs; 200ml semi skimmed milk; freshly ground black pepper; 100g soft goat’s cheese, cut into small chunks ...
From budgens.co.uk


ROASTED RED PEPPER TART RECIPES
2013-11-27 · Roasted Red Pepper Tart Recipe. 27/11/2013 0 Comments Total Time: 1 hour 15 minutes, plus 3 hours chilling, baking, and cooling time Makes: 8 servings Ingredients: For the peppers: • 2 medium red bell peppers • Kosher salt • Freshly ground black pepper For the dough: • 1¼ cups all-purpose flour, plus more for dusting the work surface • 1 teaspoon kosher salt • 8 ...
From tfrecipes.com


ROASTED RED PEPPER AND GOAT CHEESE TART | TASTY KITCHEN: A ...
2011-07-07 Now the fun begins. Tear the red peppers into bite size pieces and lay them on top the tomato sauce. Salt and pepper this layer. Drop crumbles of the goat cheese on top of the peppers. You can be creative here and add mushrooms, olives, anything that makes your heart flutter. Pop it into the oven for about 20 minutes at about 350-375F ...
From tastykitchen.com


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