Savory Pepper Tart

Recipe courtesy of Tiffani Thiessen

Crust:

2 1/2 cups all purpose flour
8 ounces (2 sticks) unsalted butter, cut into 1/2-inch cubes
1/4 cup finely grated Parmesan
pinch kosher salt
8 tablespoons ice water

Tart:

2 tablespoon olive oil
kosher salt
1/2 cup grated fontina
3 bell peppers (1 orange, 1 red, 1 yellow), thinly sliced into rounds removing the seeds
6 mini bell peppers (2 orange, 2 red, 2 yellow), thinly sliced into rounds removing the seeds
2 teaspoons thyme

Directions:

Preheat oven to 425 degrees F.

For the crust: Combine the flour, butter, Parmesan and a pinch of salt in the bowl of a food processor fitted with a pastry blade. Pulse a few times until the mixture resembles fine gravel. Add up to 8 tablespoons of ice water, a few tablespoons at a time, until the dough comes together and forms a ball. Remove from the food processor and form the dough into a disk; wrap it in the plastic wrap and refrigerate for at least 30 minutes or until ready to use.

For the tart: Roll the dough to a 15″ round. Transfer the dough to a parchment lined baking tray. Brush the dough with olive oil and season with salt. Top with cheese, peppers (keep each color together for an ombre look) and thyme. Bake in oven for 30-35 minutes or until the tart is brown around the edges and the peppers are just beginning to char. Serve immediately.

Serves 2-4

Photography by Rebecca Sanabria