Roasted Heirloom Pepper and Tomato Tart with an Herb Salad

Roasted Heirloom Pepper and Tomato Tart with an Herb Salad

This Roasted Heirloom Pepper and Tomato Tart with an Herb Salad is sure to impress any dinner guest at your table!

Recipe courtesy of Chef Frances Wilson

Serves 8

INGREDIENTS

  • 3 Tbs Olive Oil
  • 6 Cups Thinly Sliced Onions, About 11⁄2 Pounds
  • 1 Tbs Thyme Leaves
  • 1 Tbs Butter
  • 1 Sheet All Butter Puff Pastry
  • 1 Large Egg Yolk
  • 4 -6 Medium Heirloom Peppers, Mixed Colors
  • 3-4 Salt-Packed Anchovy Fillets, Rinsed, Bones Removed
  • 2 Tbs Salt-Packed Capers, Soaked And Drained
  • 1⁄4 Cup Nicoise Olives, Pitted, Halved
  • 1⁄2 Pint Cherry Tomatoes, Halved
  • 1 Tbs Finely Chopped Shallot
  • 1 Tbs Good Extra Virgin Olive Oil
  • 1⁄2 Lemon, For Juicing
  • 1 Bunch Arugula Or Baby Lettuce
  • 1⁄2 Cup Flat Leaf Parsley Leaves
  • 1⁄4 Cup Basil Leaves
  • 1⁄4 Cup Snipped Chives
  • Sea Salt And Freshly Ground Black Pepper

INSTRUCTIONS

Heat a large sauté pan over a high heat for 2 minutes. Add 3 tablespoons olive oil and the onions, thyme, 1 teaspoon salt and some pepper. Cook for 10 minutes, stirring often. Reduce heat to medium, add the butter and cook 15 minutes, stirring often and scraping the bottom with a wooden spoon, until the onions are a deep golden brown. Allow to cool completely.

Roast the peppers in a broiler or over a gas flame until well charred. Place in a bowl and cover with a plate. Allow to sit for about 20 minutes. Transfer the peppers to a cutting board, remove the charred skin, seeds and stalk. Cut into thin strips. Mix with the onions.

Preheat oven to 400°F. Place defrosted pastry onto a parchment lined baking sheet. Use a paring knife to score an 1⁄8” thick border around the edge of the pastry. Whisk the egg yolk with 1 teaspoon water and brush around the border. Spread the onion and pepper mixture evenly within the border.

Slice anchovies thinly on the diagonal.

Arrange capers, anchovies and olives over the peppers and onions. Sprinkle remaining teaspoon of thyme over the tart.

Place the cherry tomatoes and diced shallot into a bowl, and season with 1⁄4 teaspoon salt and black pepper. Drizzle the tomatoes with good olive oil, squeeze in a little lemon juice, and toss together. Sprinkle over the tart.

Bake the tart for 10 minutes. Rotate the sheet and bake for an additional 10-12minutes, until the crust is deep golden brown.

Just before serving, place the lettuce/arugula and herbs in a bowl. Add a little olive oil and lemon juice and toss well. Taste and adjust seasoning as necessary.

Cut the tart into portions and place on plates with the salad alongside.

Please visit J. Lohr’s Recipes page for additional recipes and pairing ideas.