Tortine di Peperoni Rossi – Little Red Pepper Tarts
Red and Yellow sweet peppers can be roasted ahead and refrigerated or frozen. Use them in these pretty pepper tarts.
Ingredients
- 1 sheet puff pastry, thawed
- 3 red bell peppers, roasted, peeled, seeded and pureed (about 1 cup)
- 1 tbsp tomato paste
- 3/4 cup milk or cream
- 3 eggs, lightly beaten
- 1 tbsp all-purpose flour
- 1/4 cup grated parmesan cheese
- salt and freshly ground black pepper
- 1/4 cup diced Gaeta olives
Directions
- Roll the puff pastry out into a 14 inch rectangle. Use the base of a 4 or 5 inch tart shell with removable bottom to cut out 4 circles, each 5 inches in diameter. Press the circles into the tart shells. Place a small sheet of aluminum foil over the pastry and weigh down each with pie marbles dried beans, or uncooked rice.
- Preheat the oven to 425F
- Bake the shells for 5 minutes; remove from oven Carefully remove the foil and beans, rice or marbles. Set aside.
- Whisk together the pepper purée, tomato paste, milk, eggs, flour, and cheese. Season generously with salt and pepper. Gently stir in the 0lives.
- Pour the filling into the partially baked shells.
- Bake until the custard is set, about 15 minutes.
This recipe was featured on Season 19 - Episode 1914.
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