Click to Play

Little Red Pepper Tarts

Tortine di Peperoni Rossi

Mary Ann Esposito

Red and yellow sweet peppers can be roasted ahead and refrigerated or frozen. Use them in these pretty pepper tarts.

Serves four

Ingredients

1 sheet puff pastry, thawed
3 red bell peppers, roasted, peeled, seeded and puréed (about 1 cup)
1 tablespoon tomato paste
3/4 cup milk or cream
3 eggs, lightly beaten
1 tablespoon all-purpose flour
1/4 cup grated Asiago cheese
Salt and freshly ground black pepper
2 tablespoons diced thyme

Directions

Preheat the oven to 425°F.

Pre-bake tart shells for 5-7 minutes.

Reduce oven to 325 F.

Whisk together the pepper purée, tomato paste, milk, eggs, flour, and cheese. Season generously with salt and pepper. Gently stir in the thyme.

Pour the filling into the shells and place them on a baking sheet.

Bake until the custard is set,about 15 to 20 minutes.

This recipe is featured on show1914 - Little Vegetable Tarts.

item recipe is featured in Episode 1914 of Season 19.

Want More Recipes? See My Latest Book:

Ciao Italia Family Classics

Mary Ann returns to her family's humble beginnings to bring us a treasure trove of more than 200 time-honored recipes.

Buy it now from Amazon for just $24.00

A Testimonial From Mario Batali:

This collection epitomizes the tradition and love that goes into all of Mary Ann Esposito's cooking. Like her award-winning TV series, this book will live on for years with all of those who cook her delicious recipes. My kids love everything Mary Ann cooks!"

Comments

Judy

February 25, 2011 at 8:19pm | Permalink

I saw show 1914 on PBS and throught I might try these for Easter.

Thom O'Leary

April 15, 2011 at 3:33pm | Permalink

Mary Ann I have not seen on Caio Italia anything about the Italian Summer Kitchen,. Not being from the "City" where I saw these Italian icons I rememeber this perennial family affair of processing and putting up seasonal food for the winter, much like the Amish. I visualize an Italian Summer Kitchen as in the basement because it was cooler in the summer time . Equipped with a stove and sink, and yes a table with a red and white checkered "oil cloth"on a picnic like table. Plenty of granite ware food pots basins and utensils. Wonderful aromas would sweeten the neighborhood. Oh don't forget the homemade wine in short juice glasses from the arbor outside. Can you do a show for older generations to reflect on the past and younger generations to learn on this topic? Please tell Guy the Veggie Doc, Videos are great!
I did an Olive oil dipping sauce with Basalmic garlic powder and dried basil with Portugese Saloio Bread ..Awesome. Bon Apertitio!

Thom O'Leary

April 15, 2011 at 3:33pm | Permalink

by Category

What you're saying...

My grandma and grandpa were from Italy and I miss the cooking. When I watch your show it brings me home again.

— Karen

Hello!!
Let me tell you just how much my family loved your recipe"Whole Wheat Penne with Meat Sauce".
The sauce was so rich, I was astonished at the flavor. Thanks again for such a great dish.

JUST LIKE GRANDMA USED TO MAKE, BRAVO!!!!

— Carolyne

We loved Eggs in Purgatory. I think you are the bomb! I love watching your show on PBS and looking up your recipes online. THANK YOU

— Scott

I have been watching you for years Mary Ann, and my husband any I admire you as a very hard working lady, and we always say I would eat that because you know if Mary Ann made it, it's good.

— Suzanne

The amazing Mary Ann has done it again! Easy, always delicious and reminiscent of family times eating together, enjoying the food and each other. It doesn't get any better than that!

— Patricia

I grew-up watching my mother watch your show, and now I watch it! I enjoy when you speak of your family traditions and recipes. I come from a Spanish Catholic Family of 11 not counting my parents! So Mary Ann, very much like you; Family,Food and Tradition went hand in hand. My Favorite food to eat is not Spanish Food, it is Italian Food! My Brother's & Sisters love me to cook spaghetti with both sausages and meatballs! Thank You for all you do!

— Theresa

Hi Mary Ann. OMG!Your Pistachio Dusted Pork Chops were to die for! We loved them, they were a big hit, and they are definitely worth repeating. My husband thought he wouldn't like the pears & dried apricots but they were d-e-l-i-c-i-o-u-s! His 88 yr old father, who is originally from Nicolosi, thought that I served him too much but he cleaned up his plate! Love you, love your show, love your spunk and no nonsense, professional approach to cooking. Thank you for teaching us about Italy and giving us so many wonderful cooking tips!

— Sandra

Judy

February 25, 2011 at 8:19pm | Permalink

I saw show 1914 on PBS and throught I might try these for Easter.
Thom O'Leary

April 15, 2011 at 3:33pm | Permalink

Mary Ann I have not seen on Caio Italia anything about the Italian Summer Kitchen,. Not being from the "City" where I saw these Italian icons I rememeber this perennial family affair of processing and putting up seasonal food for the winter, much like the Amish. I visualize an Italian Summer Kitchen as in the basement because it was cooler in the summer time . Equipped with a stove and sink, and yes a table with a red and white checkered "oil cloth"on a picnic like table. Plenty of granite ware food pots basins and utensils. Wonderful aromas would sweeten the neighborhood. Oh don't forget the homemade wine in short juice glasses from the arbor outside. Can you do a show for older generations to reflect on the past and younger generations to learn on this topic? Please tell Guy the Veggie Doc, Videos are great!
I did an Olive oil dipping sauce with Basalmic garlic powder and dried basil with Portugese Saloio Bread ..Awesome. Bon Apertitio!
Thom O'Leary

April 15, 2011 at 3:33pm | Permalink

Mary Ann I have not seen on Caio Italia anything about the Italian Summer Kitchen,. Not being from the "City" where I saw these Italian icons I rememeber this perennial family affair of processing and putting up seasonal food for the winter, much like the Amish. I visualize an Italian Summer Kitchen as in the basement because it was cooler in the summer time . Equipped with a stove and sink, and yes a table with a red and white checkered "oil cloth"on a picnic like table. Plenty of granite ware food pots basins and utensils. Wonderful aromas would sweeten the neighborhood. Oh don't forget the homemade wine in short juice glasses from the arbor outside. Can you do a show for older generations to reflect on the past and younger generations to learn on this topic? Please tell Guy the Veggie Doc, Videos are great!
I did an Olive oil dipping sauce with Basalmic garlic powder and dried basil with Portugese Saloio Bread ..Awesome. Bon Apertitio!

Ingredients

Directions

Want More Recipes? See My Latest Book:

Ciao Italia Family Classics

Comments

Judy

Thom O'Leary

Thom O'Leary

Leave a Comment