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Roasted Red Pepper & Tomato Tart

If pizza were a vegetarian summer tart, this would be it.
Prep Time30 minutes
Cook Time1 hour
Total Time1 hour 30 minutes
Course: Dinner
Cuisine: American, Mediterranean
Keyword: roasted red peppers, summer tart
Servings: 4

Ingredients

  • 1 unbaked pie crust
  • 2 medium red onions about 250 g, finely diced
  • 2 tbsp olive oil
  • 3 garlic cloves minced
  • 3 red bell peppers roasted and chopped, skins removed
  • 400 g canned diced tomatoes no salt added
  • 1 ½ tbsp tomato paste
  • ⅛ tsp dried oregano leaves
  • ½ tsp fennel seeds
  • ¾ tsp salt
  • Black pepper to taste
  • 2 tbsp chopped basil
  • 8 cured, fresh olives halved and pitted

Instructions

  • If your peppers are not already roasted, start by roasting the peppers (see note). Chop into bite-size pieces once roasted and skins removed.
  • In a large pot, heat 2 tbsp olive oil over medium heat. Add the finely diced red onions and cook for 10 minutes, stirring occasionally to avoid burning.
  • Add the minced garlic, canned tomatoes, tomato paste, oregano, fennel seeds, salt, and pepper. Add 2 tbsp water, which you may put first in the tomato can to help get out any remaining tomato.
  • Cook for 30 minutes, uncovered, stirring occasionally to avoid burning, especially toward the end as the mix gets thicker. Add the chopped roasted peppers, basil and adjust salt if necessary. The olives can also be added to the stew at this point or they can be added on top in the next step.
  • Fill the mixture into a prepared, uncooked pie crust. If not mixed in, arrange the olives on the top of the tart.
  • Bake at 200 °C (390 °F) for 30 minutes, or until the edges of the crust are golden brown.

Notes

  1. To roast the peppers: Rub a thin layer of oil on halved, seeded peppers. Bake at 220 °C (430 °F), convection mode, for 20-25 minutes on a rimmed baking sheet. Once cooked and the skins are blistering, remove from oven, and cover baking sheet with foil. After 10 minutes, remove skins. Chop into bite-size pieces.
  2. If you want to add bulk sausage to the recipe, add at the same time as the red onions. Since the pork will give off fat, you may reduce the olive oil to about 1 tbsp.
  3. If you want to add halloumi cheese, cut in to bite-size cubes and add at the same time as the basil.