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Friday, April 27, 2012

Red Pepper Tarte Provencale...

115 This is a great way to showcase fresh ingredients such as red peppers and tomatoes.  This is also a great way to get excited for an upcoming trip to France, even if it isn't for a few months.  It is a lighter, more interesting version of a pizza.  See after the jump for ingredients and recipe...
100 Ingredients:
For the pastry:
  • 2 cups all purpose flour
  • 5 1/2- 6 ounces butter, diced
  • 1 egg yolk
For the topping:
  • red, yellow, and orange peppers
  • 1 large can plus tomatoes, crushed
  • 2 tablespoons tomato paste
  • 1 large onion, diced
  • 3 garlic cloves, crushed
  • fresh oregano, minced
  • 5-8 anchovies, sliced thin
  • olive oil
  • salt and pepper
116
  1. For pastry, sift the flour and add in the butter.  Cut the pastry until the dough forms into medium breadcrumbs.  Add the yolk and slowly add several tablespoons of cold water into the dough. 
  2. Keep cutting the dough with a knife until it starts to come completely together.  Wrap in plastic wrap and refrigerate for 1 hour.
  3. Meanwhile, saute the onions with a small dash of olive oil on medium heat in a skillet until onions become translucent. 
  4. Add garlic and continue sauteing until fragrant (approximately 30 seconds to 1 minute).  Add the canned tomato, tomato paste and oregano and continue to sauced.  Bring to a boil then reduce to a simmer.  Simmer until sauce has thickened. 
  5. Meanwhile, turn the oven to 450 Fahrenheit.  Place the peppers on a baking sheet.  Roast, rotating peppers every few minutes until skin is charred and bubbling.
  6. Remove peppers from oven.  Place in a paper bag and close top.  This lets them steam and loosen up the skin.
  7. Remove peppers from bag.  Remove skin and core and de-seed. Slice peppers. 
  8. Roll out the pastry into a large square.  Crimp edges and prick the bottom with a fork.  Put pastry beads and blind bake at 400 Fahrenheit for approximately 10 minute. Remove from oven, remove beads, and then bake for another 5 minutes.
  9. Spread tomato sauce on pastry.  Top with sliced peppers and anchovies.  Salt and pepper to flavor and drizzle with olive oil.  
  10. Bake for 20 minutes at 350 Fahrenheit. 
  11. Enjoy!
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6 comments:

  1. mouth officially watering! I now need something similar for lunch to satisfy this craving!

    ReplyDelete
  2. Oh yum. This makes me think of a trip to Europe!

    ReplyDelete
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