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    Home » Recipes » Appetizers

    Bell Peppers Tart

    Published: Jul 1, 2020 by Alessandra · This post may contain affiliate links · Leave a Comment

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    View from above of savory pie with peppers on parchment paper over gray table. The cake shows stuffing of peppers and olives.

    Recipe

    View from above of savory pie with peppers on parchment paper over gray table. The cake shows stuffing of peppers and olives.
    Print Recipe Pin Recipe

    Bell Pepper Tart

    Prep Time25 mins
    Cook Time1 hr 5 mins
    Total Time1 hr 30 mins
    Course: Appetizer
    Cuisine: Italian
    Author: Alessandra

    Ingredients

    • 2 bell yellow peppers
    • 2 bell red peppers
    • 150 gr. Ricotta cheese
    • 1 small onion
    • 30 gr. of grated parmesan cheese
    • 2 eggs
    • 1 roll of puff pastry
    • extra virgin olive oil
    • a few fresh basil leaves
    • 40 gr. bla olives stonedck
    • salt and black pepper to taste

    Instructions

    • Halve the peppers, deseed and slice them length-ways into strips, then into 2 pieces.
    • Finely slice the onion and fry it until golden in a pan with 3 teaspoons of extra virgin olive oil. Once golden, add in the peppers and mix carefully, then cover the pan with a lid and let it cook for approximately 25 minutes on a low heat. If necessary, pour half a glass of hot water. At this point get the pan away from the heat and let it to cool.
    • Pre-heat the oven at 180˚. In a bowl, mix the eggs and add the ricotta cheese, the parmesan cheese and a pinch of salt and black pepper.
    • Unroll the puff pastry and place it in a pan lined with parchment paper, letting the edges go along the depth of the tin.
    • Then with a fork pinch the puff pastry all over and then pour the mixture prepared and even it out.
    • Now, you want to lay the slices of peppers, alternating the colours, all on top of the mixture.
    • Add the black olives half cutted.
    • Lastly, roll over the edges of the puff pastry inwards.
    • Cook the tart for about 40 minutes.
    • Serve warm or at room temperature.

     

     

     

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    Hi, I'm Alessandra, the recipe creator and food photographer behind this blog. Here you'll find easy and accessible Italian recipes. I aim to bring a pitch from Italy to every house far from here.

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