Sweet Pepper TartCuisine: Parve Category: Vegetable Servings: 8 Ingredients:3 tablespoons extra-virgin olive oil1 cup thinly slivered onions 2 each red and yellow bell peppers, cored, seeded and slivered (1/4 inch) 1 tablespoon minced garlic 1 tablespoon finely chopped fresh rosemary or 1 teaspoon dried 3 tablespoons slivered fresh basil leaves 1 tablespoon finely chopped fresh thyme or 1 teaspoon dried Salt and freshly ground black pepper, to taste 14 ounces frozen puff pastry, thawed in the refrigerator 12 to 16 pitted black imported olives Instructions:1. Heat the oil in a large skillet over low heat. Add the onions and bell peppers; cook, stirring occasionally, for 30 minutes. Add the garlic, rosemary, basil, thyme, salt and pepper. Cook, stirring, until the vegetables are very soft and wilted and resemble marmalade, about 15 minutes more. Cool the mixture to room temperature. 2. Preheat the oven to 375°F. 3. Lightly butter a rimless baking sheet. Roll the chilled pastry out on a lightly floured work surface, about 1/4-inch thick, to form a rectangle approximately 9x12 inches. Place the pastry on the baking sheet and prick it all over with the tines of a fork. Spread the cooled pepper mixture on the pastry, leaving a 1-inch border. Arrange the olives on top. 4. Bake in the center of the oven until the pastry is golden brown, about 25 minutes. Let rest for 15 minutes before cutting. Cut into 4 squares for an entrée or 8 pieces for an hors d’oeuvre. Serves 4 to 8. Per serving (based on 8): 270 calories, 22g carbohydrate, 4g protein, 19g fat, no cholesterol. NOT TRIEDClick Here To Return To The Recipe List This Page Generated By: |