Roasted Red Pepper Tart

Roasted Red Pepper Tart
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  • ¼ cup kalamata olives, pitted and sliced in quarters lengthwise
  • ¼ teaspoon freshly ground black pepper
  • ½ teaspoon kosher salt
  • 2 teaspoons packed, coarsely chopped fresh oregano leaves
  • 1 ¼ cups crumbled feta cheese (about 5 ½ ounces)
  • 1 cup whole-milk "ricotta cheese":/food-news/63022 (about 4 ounces)
  • For the filling::
  • + 9 more ingredients
    • 3 tablespoons ice water, plus more as needed
    • 8 tablespoons cold unsalted butter (1 stick), cut into ½-inch cubes
    • 1 teaspoon kosher salt
    • 1 ¼ cups all-purpose flour, plus more for dusting the work surface
    • For the dough::
    • Freshly ground black pepper
    • Kosher salt
    • 2 medium red bell peppers
    • For the peppers::

For the peppers: Heat the broiler to high and arrange a rack in the top third of the oven. Place the peppers directly on the rack. Roast, turning occasionally, until the peppers blacken and blister on all sides, about 20 minutes. Remove the peppers from the oven and place in a medium heatpr...

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