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Roasted Pepper Tart

Rated as 4.25 out of 5 Stars

"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"
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1 h servings
Original recipe yields 12 servings


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  1. 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.
  2. 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.
  3. Roll out dough to fit a 12-in. pizza pan. Transfer to pan. Prick dough thoroughly with a fork. Bake at 350 degrees F for 30-35 minutes or until lightly browned and crust begins pulling away from edges of pan. Cool completely.
  4. Sprinkle 1 cup cheese over crust. Sprinkle with pepper mixture and remaining cheese. Arrange olives around edge. Bake at 350 degrees F for 10-15 minutes or until cheese is melted. Serve immediately.


Read all reviews 3
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This was a delicious appetizer before a grilled summer dinner. I patted the dough into a tart pan rather than rolling the dough to fit a pizza pan. The recipe earned a big thumbs up from ever...

I added sliced grilled chicken and used only 2 peppers to make it more like a pizza or open quesadilla. It was delicious. the peppers came out great.

This was absolutely faaaantastic! I did make quite a few changes though to kind of combine two recipes I saw on Allrecipes. I only used two of each pepper because red peppers are expensive. I wo...