I love savory pies! I love them for a thousand reasons ranging from practicality to taste. Today I propose a bell pepper tart. It is a savory tart that I have called this way because I gave it the classic shape of a sweet tart. It has a pastry shell and a soft and tasty filling based on cheeses and, of course, red and yellow peppers. Shall we see the recipe together?
More ideas with peppers:
- Difficulty: Medium
- Cost: Cheap
- Preparation time: 30 Minutes
- Portions: 6 servings
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients for the Bell Pepper Tart
For a faster version of this recipe, it’s possible to replace the base with ready-made shortcrust pastry. In this case, however, you won’t be able to make the sunburst decorations.
- 3 1/4 cups type 1 flour
- 1 packet instant yeast for savory preparations
- 1 tbsp extra virgin olive oil
- 1 tsp salt
- 3/4 cup water
- 1 red bell pepper
- 1 yellow bell pepper
- 1 clove garlic
- 4 1/2 oz scamorza (or fontina)
- 2 3/4 oz crescenza
- 1 oz Grana Padano cheese, grated (or Parmesan)
- milk (for brushing)
- 2 tbsp extra virgin olive oil
- salt
- black pepper
- butter (for the baking dish)
Tools
- 1 Skillet
- Mixer
- Rolling pin
- Grater large holes
- Brush
- 1 Baking dish 24 cm diameter
- 1 Fluted cutter
Preparation of the Bell Pepper Tart
Clean the two bell peppers by removing the stem and all seeds and white filaments inside. Cut them into sections, wash them, and dry them by patting with paper towels. Then cut them into thin strips.
In a skillet, heat a couple of tablespoons of oil and sauté the peeled and halved garlic clove. Let it sizzle for a few moments, then add the peppers.
Cook them over high heat for about ten minutes, stirring often. Then remove the garlic and season to taste with salt and pepper. Let them cool slightly while you prepare the dough.
In a bowl (or in the bowl of a mixer) knead all the ingredients until you get a soft and elastic dough. I used the Bimby for one and a half minutes at Spiga speed.
Set aside some of this dough to make the classic tart decoration and roll out the remaining dough with the rolling pin.
Wrap the dough around the rolling pin and transfer it to a previously buttered 24 cm diameter baking dish. Level the edges and prick the bottom with the prongs of a fork. Combine the scraps with the reserved dough.
Now spread the crescenza on the bottom, then distribute the slightly cooled peppers over it.
Using a grater with large holes, julienne the scamorza and sprinkle it over the peppers. Then sprinkle everything with the grated cheese.
Roll out the remaining dough with the rolling pin and, using a fluted cutter, cut out strips. Arrange them in a sunburst pattern on the tart, trying to attach the ends to the edges.
Finally, brush the strips with some milk.
Bake the bell pepper tart in a preheated static oven at 350°F for about 30 minutes or until golden on the surface. Remove from the oven and let it cool slightly before serving. Enjoy! Paola
I take this opportunity to remind you that you can follow me on various social media to always be updated on the new recipes I publish. You can find me on Facebook (HERE), on Twitter (HERE), on Pinterest (HERE), on Instagram (HERE) also on Tik Tok (@zenzero_limone). Thank you ♥!
