Tomato and Roasted Red Pepper Tart

Tomato and Roasted Red Pepper Tart Recipe

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

Tomato and Roasted Red Pepper Tart Recipe

  • Quick Glance
  • 30 M
  • 3 H, 15 M
  • 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 store-bought or homemade 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.
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Recipe Testers Reviews

Julie Dreyfoos

Jun 23, 2009

This tart was very simple to make. I served this to a book club group along with a salad for a light supper. Roasted red peppers made this a hit. I baked it a second time and sprinkled a small amount of goat cheese on before adding the red pepper and it really added some great texture and flavor to it.

Karla Cyr

Jun 23, 2009

This recipe encompasses what I love most about food: fresh dough and fresh vegetables. Perhaps my own Italian heritage sways my impression of this dish. After all, I cannot resist dough topped with onions, garlic, tomatoes, peppers, and olives. The sweetness from the tender roasted peppers and sautéed onions and garlic subdues the acidic tones in the tomatoes to create a balanced topping that takes first prize. Add a few black olives and the tart has the flavor profile of a Mediterranean dish. I even have to remark on the artistry of the tart’s design. The checkerboard appearance of olives dotted between a latticework of julienned peppers would make such a memorable centerpiece for any dinner, or sliced small as an hors d’oeuvre.


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