Tomato and Roasted Red Pepper Tart Recipe

The Fallingwater Cookbook: Elsie Henderson's Recipes & Memories | University of Pittsburgh Press, 2008

This is easy to make and a good choice for novice bread makers.–Suzanne Martinson

Hands-On Time: 30 minutes | Total Time: 3 hours, 15 minutes | Serves 8 to 10

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Ingredients

For the crust
1/2 package active dry yeast (1 1/2 teaspoons)
1/3 cup lukewarm water
Pinch of sugar
1 1/2 cups unbleached all-purpose flour
1 egg, beaten with 3/4 teaspoon salt
For the filling
3 or 4 tablespoons olive oil
1 cup peeled and chopped onions
3 cloves garlic, peeled and minced
1 cup finely chopped tomatoes (4 medium tomatoes)
1 tablespoon tomato paste
Salt and freshly ground black pepper
Pinch of sugar
Large pinch of saffron
Bouquet garni made with thyme sprigs, parsley stems, bay leaf, and tarragon
2 large red peppers, roasted (see Note)
1/4 cup oil-cured black olives, pitted and cut into halves
1 egg yolk, mixed with 1 tablespoon milk

Directions

1. In a small bowl, sprinkle the yeast over lukewarm water. Add the sugar and proof for 5 minutes. Place the flour in a bowl or on a board and make a well in the center. Add the egg and the dissolved yeast.
2. Gradually incorporate the flour into the egg mixture with a fork until the dough can be formed with your hands. If the dough seems too soft, add more flour. Turn the dough onto a floured surface and knead until elastic and smooth, about 5 minutes.
3. Transfer to oiled bowl, cover, and allow dough to rise in a warm place until doubled, 45 minutes to 1 hour.
4. Punch the dough down on a floured board and roll or stretch it to fit a lightly oiled 11 1/2-inch tart pan. Set aside for 1 hour.
Make the filling and assemble
5. Heat the olive oil in a large frying pan. Add the onions and cook over medium heat, stirring often, until golden, approximately 10 minutes. Add garlic; cook an additional minute or two. Add the tomatoes and tomato paste, mixing well.
6. Season with salt and pepper; add sugar, saffron, and bouquet garni. Simmer covered, over medium low heat, stirring occasionally, until most of the liquid has evaporated and the sauce is thick, about 20 minutes.
7. To bake, preheat the oven to 425°F (220°C).
8. Spread the tomato mixture evenly over the surface of the dough. Cut the red peppers into thin strips and arrange them on top of the tomato mixture to make a lattice pattern. Place half of an olive in the center of each square.
9. Brush the rim of the dough with egg wash and bake until the tart is lightly browned and cooked through, about 25 minutes.
10. Tomato and Roasted Red Pepper Tart should be served at room temperature, which allows for advance preparation and a gentle reheating, if necessary. The tart may be assembled a few hours ahead, refrigerated lightly covered with foil, and baked closer to serving time to create a “fresh from the oven” feeling.

Note

Roast peppers directly over a gas flame or under the broiler, cooking until blistered all over. Turn the peppers frequently. When done, place the peppers in a paper bag and steam for 10 minutes to soften the skin, then peel and remove the core, seeds, and veins. Alternately, peppers may be baked on a baking sheet in a 350°F (175°C) oven until the skins soften, about 30 minutes.