Roasted Heirloom Pepper and Tomato Tart with an Herb Salad

Roasted Heirloom Pepper and Tomato Tart with an Herb Salad

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

Photo 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, SoakedAnd Drained
  • 1⁄4 Cup Nicoise Olives, Pitted, Halved1⁄2 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 BlackPepper

INSTRUCTIONS

Heat a large sauté pan over a high heatfor 2 minutes. Add 3 tablespoons olive oiland the onions, thyme, 1 teaspoon saltand some pepper. Cook for 10 minutes,stirring often. Reduce heat to medium,add the butter and cook 15 minutes,stirring often and scraping the bottomwith a wooden spoon, until the onionsare a deep golden brown. Allow to coolcompletely.

Roast the peppers in a broiler or over agas flame until well charred. Place in abowl and cover with a plate. Allow to sitfor about 20 minutes. Transfer the peppersto a cutting board, remove the charredskin, seeds and stalk. Cut into thin strips.Mix with the onions.

Preheat oven to 400°F. Place defrostedpastry onto a parchment lined bakingsheet. Use a paring knife to score an 1⁄8”thick border around the edge of thepastry. Whisk the egg yolk with 1 teaspoonwater and brush around the border.Spread the onion and pepper mixtureevenly within the border.

Slice anchovies thinly on the diagonal.

Arrange capers, anchovies and olivesover the peppers and onions. Sprinkleremaining teaspoon of thyme overthe tart.

Place the cherry tomatoes and dicedshallot into a bowl, and season with 1⁄4teaspoon salt and black pepper. Drizzlethe tomatoes with good olive oil, squeezein a little lemon juice, and toss together.Sprinkle over the tart.

Bake the tart for 10 minutes. Rotate thesheet and bake for an additional 10-12minutes, until the crust is deep goldenbrown.

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

Cut the tart into portions and place onplates with the salad alongside.