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.


  • 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


  1. 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.
  2. Preheat the oven to 425F
  3. Bake the shells for 5 minutes; remove from oven Carefully remove the foil and beans, rice or marbles. Set aside.
  4. Whisk together the pepper purée, tomato paste, milk, eggs, flour, and cheese. Season generously with salt and pepper. Gently stir in the 0lives.
  5. Pour the filling into the partially baked shells.
  6. Bake until the custard is set, about 15 minutes.

This recipe was featured on Season 19 - Episode 1914.

Print This Recipe


No comments on this recipe.

Leave a comment

Your comment will be revised by the site if needed.