How To make Red & Yellow Pepper Tart
1 Recipe Savory Tart Dough
3 md Bell pepper
2 lg -Bell peppers; mixed
-colors, but preferably -Red and Yellow 4 tb Olive oil
1 sm Red onion; quartered,
-sliced thinly crosswise 2 Garlic cloves; minced
Salt 1/4 c Water or white wine
Pepper 1 c Basil leaves, loosely packed
- and roughly chopped 2 tb Parmesan or Romano cheese
- (grated) 2 Whole eggs; plus
2 Egg yolks
1 1/2 c Light cream
1 c Provolone cheese, grated
20 Black Nicoise olives, pitted
PREPARE THE TART DOUGH. If you are using unyeasted crust, partially prebake it. Halve the peppers lengthwise, remove the seeds and veins, then halve them crosswise and slice very thinly. Warm 2 tablespoons of the olive oil in a wide pan, add the peppers, onion, half the garlic and 1/4 teaspoon salt. Saute over medium-high heat for several minutes, then lower the heat, add the water or white wine, cover and stew until the peppers and onion are very soft and sweet. If the peppers and onion threaten to stick as the sugars are released, add additional small amounts of water or wine. Taste for salt, and season with freshly ground black pepper when the peppers and onion are finished cooking. Put 2 tablespoons of the olive oil in a blender jar with the remaining garlic and a few of the basil leaves and puree. Gradually add the rest of the basil leaves, using more oil if necessary. Scrape the puree out of the jar, stir in the Parmesan or Romano cheese and season with salt. If using the yeasted tart dough, prepare the shell, then make the custard. Beat the eggs and yolks together, then add the cream, 1/2 teaspoon salt and pepper. Preheat the oven to 400F. Paint the crust with the basil puree, then lay half the grated Provolone cheese on top, followed by the peppers and onion, and the olives. Add the remaining cheese, then the custard. Bake the tart in the center of the oven until it is golden brown, and set, 35 to 40 minutes. Let the tart rest 5 to 10 minutes before serving. DEBORAH MADISON - PRODIGY GUEST CHEFS COOKBOOK
How To make Red & Yellow Pepper Tart's Videos
Domestic Bliss & My Veggie Tart Recipe!
Hello, friends! Please join me today as I deep-clean the music room, preserve garden-grown onions, and bake a DELICIOUS (and easy!) vegetable tart. Recipe for the tart is linked below -- thank you for keeping me company!
Puff Pastry Vegetable Tart:
Equipment links:
*Brod and Taylor Professional Knife Sharpener
*14 Cup Food Processor
*Mueller Onion/Vegetable Chopper
*Microfiber Dust Mop
*Microfiber Dusting Cloths
*Rubbermaid Spray Mop
*Shark Cordless Handheld Vacuum
*Shark Vacuum Cleaner
*Pastry Cloth
*French Rolling Pin
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Kevin Lee Jacobs
Box 742
Valatie, NY 12184
ENG - Gluten free savoury tart with pepper recipe
Are you a lover of savoury food? Try making this tasty ORGANIC GLUTEN-FREE SAVOURY TART WITH BELL PEPPERS. Perfect to take along for an outdoor picnic or an aperitif with friends.
A few simple ingredients make it unique: Spigabuona organic buckwheat wholemeal flour, oil, water, peppers, eggs and a few spices to add flavour.
A rustic, colourful and easy-to-prepare recipe.
Did you know that buckwheat has so many beneficial properties?
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Products used in the recipe:
- Organic Spigabuona gluten-free wholemeal buckwheat flour
Click here to discover all the other Spigabuona gluten-free products:
INGREDIENTS
For the dough: 200 g organic Spigabuona gluten-free whole buckwheat flour, 20 ml oil, 100 ml water, salt
For the stuffing: Half a yellow pepper and half a red pepper, 2 eggs, 200 ml soya milk, 1 tablespoon tahini, 1 teaspoon turmeric powder, salt and pepper
PROCEDURE
To prepare the dough, mix the buckwheat flour with oil, water and salt in a bowl.
Work the dough well Until you get a compact but elastic dough.
The water required depending on the humidity of the flour and it can vary, therefore add a little at a time in order to evaluate the sufficient quantity.
Roll out immediately the dough directly on the baking paper or on the work surface dusted with rice flour or buckwheat, being that it is gluten free it will be more delicate and therefore you will have to be more careful when working it.
Roll out the pastry sheet placed in a 20 cm in diameter cake tin lined with parchment paper, leaving the edges 2-3 cm high.
Cut the yellow peppers arrange them on the surface and spread them out.
Put the eggs in a bowl and beat them together with the soy milk, the tahini sauce, turmeric powder, salt and pepper.
Pour everything over the peppers and cook in a preheated oven at 180 degrees for 20 minutes.
Bell Pepper Halwa Tart Dessert Recipe | शिमला मिर्च हलवे का टार्ट |Shimla Mirch(Capsicum) Halva Tart
We are kicking off on fathers day 2020 with a daddys favorite dessert - Halwa. Halwas have been around for a long time and they are a sweet dessert dish that accompany almost every happy occasion, including marriage ;)
Todays recipe has an interesting interpretation on the age old halwa, watch the video to find out.
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This recipe was created and shared with us by the talented Chef Jayati Kundel, check out her instagram page for more: instagram.com/jayatis_cookbook
Ingredients for Tart-:
1. Multipurpose flour / Maida - 150 gms
2. Powdered sugar - 50 gms
3. Soft white butter - 50 gms
Procedure for Tart-:
1. Mix maida and powdered sugar
2. Add softened butter to this mix
3. Mix maida, powdered sugar and butter well until a crumbly texture is achieved
4. Add cold water as required and knead a soft dough
5. Wrap the dough in butter paper
6. Refrigerate the dough for 30 mins
7. Take the refrigerated dough and roll it in a round shape
8. Grease the tart mould with butter
9. Lay the dough in the tart, shape it and cut the edges off
10. Prick the tart all over so that it doesn't rise
11. Bake for 25 - 30 mins at 180 deg C
Ingredients for Halwa-:
1. Grated bellpeppers - 3 medium sized bellpeppers
2. Milk - 1.5 to 2 cups
3. Sugar - 1 cup
4. Cardamom powder - 1 teaspoon
5. Ghee - 50 gms
6. Cashews - 8 to 10 nos
Procedure for Halwa-:
1. Heat water in a pan, add grated bellpeppers to it and cook for 5 mins
2. Squeeze out the excess water from the bellpeppers
3. Heat ghee in a pan and fry cashews until they turn golden brown. Take the cashews out once cooked
4. Add the semi-cooked bell peppers to the same pan
5. Roast for 10 mins until the bellpeppers turn translucent
6. Add milk, keep stirring and bring it to a boil
7. Add sugar, stir well
8. Add cardamom powder and mix well
9. Cook until sugar dissolves and mix reduces. Turn off the heat
10. Pour the halwa in the tart
11. Garnish with cashews and nuts of your choice
Music:
Provencal tart
Hello everyone, today recettescooking.com presents the following recipe: Provencal tart
Here is the recipe in detail:
For 4 people
TOTAL TIME: 60 mins
Preparation: 15 mins
Cooking: 45 mins
Ingredients :
1 roll of puff pastry
1 Eggplant
2 small courgettes
1 yellow pepper
1 green pepper
1 red onion
2 garlic cloves
2 tbsp. Herbes de Provence
3 eggs
40 cl Liquid cream
3 tbsp. tablespoons olive oil
1 tbsp. tablespoons sesame seeds
Salt
Pepper
Step 1: Peel the onion and garlic and chop them. Rinse the zucchini, peppers and aubergine and cut them into cubes.
Brown the minced garlic and onion in a fry pan with hot oil.
Step 2: Add the vegetable cubes, salt, pepper and add the Provencal herbs.
Let cook for 10 minutes on medium heat.
Step 3: Preheat the oven. 6/7 (200°C). Beat the eggs with the cream, salt and pepper in a large bowl.
Unroll the dough in a mold, prick the bottom with the tines of a fork.
Step 4: Distribute the cooked vegetables and For in the egg-cream mixture. Bake for 35 minutes, watching the cooking.
Brown the sesame seeds in a dry non-stick skillet.
Step 5: Serve hot or warm, sprinkled with sesame seeds.
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Easy Chorizo Pastry Tart recipe from Jus-Rol
This Chorizo Tart recipe is incredibly quick and easy to make and it requires few ingredients. You can also mix it up by using different toppings. Find the full recipe on our website:
Ingredients to make one tart:
1 x Jus-Rol™ Puff pastry ready rolled sheet
3-4 tsp tomato pasta sauce [alternatively you could use tomato puree or pesto sauce]
50-75g chorizo pepperoni or any other spicy sausage
1/2 red onion
1 small red pepper [alternatively you could use a yellow, orange or green pepper]
50g Grated cheddar cheese
Beaten egg or milk to glaze
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Roasted Red Pepper & Goat Cheese Tart
Take your lunch to the next level with this Roasted Red Pepper & Goat Cheese Tart. Similar to a quiche but with more substance. Perfect for a summer lunch or Sunday brunch