This is easy to make and a good choice for novice bread makers.–Suzanne Martinson
Tomato and Roasted Red Pepper Tart Recipe
Hands-On Time: 30 minutes | Total Time: 3 hours, 15 minutes | Serves 8 to 10
- 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
- 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.
- 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.
Tomato and Roasted Red Pepper Tart Recipe © 2008 University of Pittsburgh Press. Photo © 2008 Linda Mitzel. All rights reserved.