Roasted Bell Pepper and Onion Tart

This tart is very popular in my home and always appreciated when by my guests. Probably because it reminds a pizza, which almost everyone loves.

I make it on a short crust base, but without the typical for tarts high walls and creamy egg filling. Instead, it is rather flat and the topping is made just from vegetables and cheese.

However, it requires a special touch that makes the whole difference--a homemade crust. I always make the dough for my tart crust in a food processor but the secret of the crust's delicate and flaky texture comes from rolling the dough several times afterwards and letting it chill in a fridge.

You can finish it with any topping you like. Sometimes, I just spread onion with herbs and pancetta, or seasonal vegetables. In any event, it always tastes great served with green salads and a glass of wine.



Roasted Bell Pepper and Onion Tart

Ingredients:

For a 13-inch pizza dish crust:
2 and 1/2 cup all purpose flour,
1 and 1/2 stick unsalted butter,
1 tsp salt,
3/4 cup iced water,
2 tbsp lemon juice.

Topping:
3 bell peppers,
2 large onions sliced,
1/2 cup sour cream,
1 cup of grated Gruyère or Cheddar,
fresh thyme leaves,
2 tbsp olive oil,
salt and pepper to taste.

Preparation:

Crust:
1. To make the crust, put flour, butter, and salt in a food processor. Pulse until crumbs form.
2. Pour in water with lemon juice to the crumbs and pulse for about 30 seconds, until a sticky dough forms.
3. Transfer the dough to a flour dusted surface and roll to a large rectangle. Fold the rectangle in three, cover with plastic foil and refrigerate for 20 min.
4. Roll the dough again on a dusted surface and fold in three. Repeat rolling and folding three times, then again cover with foil and refrigerate for the second time for 20 min.
5. Repeat rolling and folding again and chill the dough for the third time for 20 minutes. Once made, the dough can be refrigerated up to one week prior to use. Take it from the refrigerator 30 minutes before baking.

Topping:
1. Preheat broiler to very high and char the peppers on all sides. Transfer to a dish with a lid, and let cool to room temperature.
2. Heat the oil in a large frying pan and fry the onions until transparent.
3. Peel off the peppers, remove seeds. Cut into strips and add to the onion. Season with salt and pepper.

To assemble the tart:
1. Preheat oven to 375F.
2. Roll the dough on a flour dusted surface to the size of the baking form.
3. Grease the dish with butter and transfer the dough to the form.
4. Spread the cream on top of the dough, and then spread the mixture of peppers and onion on top.
5. Cover the top with grated Gruyère and thyme leaves.



6. Bake for 30-40 minutes, until the sides of the crust turn gold.




Serve cut like a pizza with green salads.