ROASTED RED PEPPER TART WITH OLIVE TAPENADE

 

  • Cooking Time:
  • Servings:
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Ingredients

  • 2-1/2 cups unbleached all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried rosemary, finely chopped (optional)
  • 12 tablespoons (1-1/2 cups) cold unsalted butter, cut into small cubes
  • 3 tablespoons vegetable shortening, cut into small cubes
  • a bowl of ice water

Directions

  • Combine all of the dry ingredients (flour, salt and rosemary) in a large bowl and mix with a whisk.
  • Add the butter and vegetable shortening and cut into the flour mixture using a pastry blender or your fingertips. You want the mixture to resemble coarse oatmeal.
  • Add 4 tablespoons of ice water and begin gathering the dough together into a bowl. If the dough does not come together, add more ice water one tablespoon at a time.
  • As soon as the dough comes together into a ball, knead it a few times on a floured work surface.
  • Cut the dough in half and flatten each half into a disc. Wrap in plastic and refrigerate for at least 30 minutes.
  • When your ready to make your tart shell, preheat the oven to 400 degrees F.
  • Roll out one of the discs into an 11-inch circle and gently fit the dough into a 9-inch pan. Press the dough firmly into the pan and remove any excess dough.
  • With a fork, prick the base of the dough.
  • Line the tart with aluminum foil and place either pie weights or dried beans on the aluminum foil. This is called blind baking the tart. Bake for 10 minutes.
  • After 10 minutes, remove the foil and pie weights/dried beans. Bake for an additional 5 minutes.
  • Remove the tart and let cool while you prepare the filling.
  • Note: This pastry recipe will yield two 9-inch tarts. You will need a 9-inch tart pan with removable bottom

Notes

Categories: Main Dish 

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