Best Roasted Bell Pepper And Onion Tart Recipes

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CARAMELIZED ONIONS ROASTED RED PEPPERS QUICHE



Caramelized Onions Roasted Red Peppers Quiche image

A tender, flaky, buttery homemade pie crust filled with caramelized onions and roasted red peppers. Topped with an egg custard mixture and baked until set. Perfect for brunch or entertaining family and friends.

Provided by Veena Azmanov

Categories     brunch     Dinner     Lunch

Time 1h5m

Number Of Ingredients 20

1 1/2 cup All-purpose flour
4 oz Unsalted butter ((1 stick, 1/2 cup) chilled and cubed)
1/2 tsp Salt
1 Egg yolk
2 tbsp Water
1/2 cup Caramelized onions (2 large onions)
3/4 cup Roasted red peppers (2 large peppers)
1/2 cup Parsley (finely chopped )
1/4 cup Ricotta cheese
1/2 tsp Garlic (minced)
2 tbsp Olive oil
1/2 cup Cheddar cheese
1/2 cup Gruyere or Gouda cheese
3 Eggs (large)
1/2 cup Whipping cream or half & half
1/4 cup Ricotta cheese
1/2 cup Whole milk
2 tbsp All-purpose flour
1/4 tsp Salt
1/4 tsp Pepper

Steps:

  • Place flour, salt, and butter in a food processor.
  • Pulse for 30 seconds until bread crumb consistency.
  • Add beaten egg yolk and water
  • Pulse another 30 to 40 seconds until almost combined.
  • Invert on a clean workboard.
  • Gather it all into a ball without kneading.
  • Wrap in cling wrap and chip for at least an hour.
  • When chilled - roll pastry and cover a 9-inch quiche pan (as shown in the video).
  • Chill the pastry for 15 minutes, and
  • Preheat the oven at 190 C/ 380 F.
  • Dock the pastry and blind bake with baking beans or pie weights for 15 minutes.
  • Remove the baking beans and let the crust cool.
  • Slice onions thinly and saute in a skillet with one tablespoon oil.
  • Let cook on low for 10 to 15 minutes until caramelized.
  • Set aside to cool.
  • Core and cut the peppers in half.
  • Place them on a baking tray skin side up.
  • Brush with remaining olive oil.
  • Bake at 220 C/ 440 F for 15 to 20 minutes or until skin is charred.
  • Cover with foil for 10 minutes then remove skin and chop roughly.
  • Set aside.
  • Combine Eggs, flour, cream, milk, and ricotta cheese.
  • Season with salt and pepper.
  • Set aside.
  • Preheat the oven at 180 C / 380 F.
  • Combine the remaining ricotta with garlic. Evenly spread it at the bottom of the quiche (see video).
  • Then sprinkle the caramelized onions, roasted red peppers, and parsley.
  • Lastly, top with cheeses and season with salt and pepper.
  • Pour the custard mixture over carefully.
  • Bake in the preheated oven for 35 to 45 minutes until the top sets. The center may still have a little jiggle.
  • Let cool for 15 minutes before you unmold from tart pan.
  • Enjoy!

Nutrition Facts : Calories 345 kcal, Carbohydrate 22 g, Protein 12 g, Fat 23 g, SaturatedFat 11 g, Cholesterol 124 mg, Sodium 514 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving

CARAMELIZED ONION AND ROASTED RED PEPPER TART



Caramelized Onion and Roasted Red Pepper Tart image

Mmm--what a flavor combo. You can shortcut this by using puff pastry or any other pastry dough, but it will change the nutrition information. Prep time includes both dough risings. Both the onion and pepper mixtures can be prepared a day ahead. From cooking light: CALORIES 192(20% from fat); FAT 4.2g (sat 0.6g,mono 2.6g,poly 0.6g); PROTEIN 5.6g; CHOLESTEROL 0.0mg; CALCIUM 32mg; SODIUM 581mg; FIBER 4.1g; IRON 2mg; CARBOHYDRATE 34.3g

Provided by MarraMamba

Categories     Savory Pies

Time P1DT20h

Yield 8 serving(s)

Number Of Ingredients 18

2 1/4 teaspoons dry yeast (1 package)
1 teaspoon honey
3/4 cup warm water (100 to 110)
1 1/2 cups bread flour, divided
1/4 cup whole wheat flour
1 tablespoon olive oil
1 teaspoon sea salt
cooking spray
1 tablespoon olive oil
6 cups vertically sliced onions
1 teaspoon sea salt
3 fresh thyme sprigs
3 garlic cloves, minced
2 bay leaves
3 large red bell peppers
1/4 teaspoon fresh ground black pepper
1 tablespoon chopped fresh thyme
fresh thyme sprig (optional)

Steps:

  • Dough:.
  • Dissolve yeast and honey in warm water in a large bowl; let stand for 5 minutes.
  • Lightly spoon flours into dry measuring cups, and level with a knife. Stir 1 cup bread flour and 1 tablespoon oil into yeast mixture. Cover and let rise in a warm place (85°F), free from drafts, 1 1/2 hours or until bubbly.
  • Stir in 1/2 cup bread flour, whole wheat flour, and 1 teaspoon salt.
  • Turn dough out onto a floured surface. Knead until smooth and elastic (about 10 minutes); dough will feel tacky. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, for 1 hour or until doubled in size. (Press two fingers into the dough. If indentation remains, the dough has risen enough.) Punch dough down; cover and let rest 10 minutes.
  • Topping:.
  • Heat 1 tablespoon oil in a 12-inch nonstick skillet coated with cooking spray over medium-high heat. Add onion, and cook for 5 minutes, stirring frequently. Stir in 1 teaspoon salt, thyme sprigs, garlic, and bay leaves; cook for 15 minutes or until deep golden brown, stirring frequently.
  • Remove from heat. Discard thyme sprigs and bay leaves.
  • Preheat broiler.
  • While onion is cooking, cut bell peppers in half lengthwise, discarding seeds and membranes. Place the pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil for 15 minutes or until blackened. Place in a zip-top plastic bag, and seal. Let stand for 15 minutes. Peel and coarsely chop.
  • Preheat oven to 425°F.
  • Roll the dough into a 12 x 8-inch rectangle. Place the dough on a baking sheet coated with cooking spray. Top with the onion mixture and the chopped bell pepper. Sprinkle with black pepper. Bake at 425°F for 25 minutes or until the crust is golden brown. Cool slightly. Sprinkle with chopped thyme. Cut into 8 squares, and cut each square in half diagonally. Garnish with thyme sprigs, if desired.

ROASTED POTATOES WITH BELL PEPPERS AND ONIONS



Roasted Potatoes with Bell Peppers and Onions image

This is a perfect accompaniment to Shake-and-Bake Tofu (page 138), since they both bake at 425°. This needs more time in the oven, so start it first. Complete the meal with a simple salad or coleslaw.

Yield 4 to 6 servings

Number Of Ingredients 6

4 to 5 large potatoes, preferably red-skinned or Yukon gold
2 medium red or green bell peppers or 1 of each, cut into thick strips
1 large onion, halved and sliced
2 tablespoons light olive oil
1/2 teaspoon salt-free herb-and-spice seasoning mix, optional
Salt and freshly ground pepper to taste

Steps:

  • Preheat the oven to 425°F.
  • Scrub the potatoes well. Cut them in half lengthwise, then into approximately 1/4-inch-thick slices.
  • Combine the potatoes with the remaining ingredients in a large mixing bowl and stir together. Transfer to a roasting pan (foil-lined if you prefer).
  • Bake, stirring gently every 10 minutes, until the potatoes are tender and lightly browned, about 30 minutes, and serve.
  • Calories: 182
  • Total Fat: 6g
  • Protein: 2g
  • Carbohydrate: 31g
  • Cholesterol: 0mg
  • Sodium: 9mg

BRAISED PEPPERS AND ONIONS



Braised Peppers and Onions image

This base of slowly stewed peppers and onions can serve as the foundation for a wide variety of dishes: Add seared flank steak or pork butt, capers, olives, raisins and canned tomatoes, and simmer it into deliciously shreddable Cuban ropa vieja, to enjoy with black beans, rice and braised greens. Slice Italian sausage, sear it along with chicken legs, then add 1/2 cup each of brown sugar and apple cider vinegar, plus a couple of cups of these peppers and onions, and cook until the sauce reduces to a sweet-tart glaze as the meat slowly braises. (Try that on top of boiled yellow potatoes.) Bloom freshly ground ancho, pasilla or other dried chile in oil, then add this sauté, a few cups of cooked black beans and chickpeas, plenty of Mexican oregano and some canned tomatoes to simmer into a rich vegan chili, garnished with roasted sweet potato. But for the simplest use, just slather these peppers on top of a hot dog in a buttered, toasted bun.

Provided by J. Kenji López-Alt

Categories     condiments, one pot, vegetables

Time 30m

Yield About 3 cups

Number Of Ingredients 7

2 tablespoons grapeseed, vegetable or canola oil
3 large bell peppers (a mix of colors), stemmed, seeded and thinly sliced
1 large yellow onion, thinly sliced
2 garlic cloves, minced
2 tablespoons ground cumin
2 dried bay leaves
Kosher salt and black pepper

Steps:

  • Heat oil in a large Dutch oven over medium until shimmering. Add peppers, onion, garlic, cumin, bay leaves, a large pinch of salt and a few grinds of black pepper. Cook, stirring occasionally, until vegetables are completely tender and the mixture is not runny or watery, about 30 minutes. Adjust heat as necessary to prevent any browning.
  • Allow mixture to cool, then store in sealed containers in the refrigerator for up to 1 week.

ROASTED BELL PEPPER AND ONION TART



Roasted Bell Pepper and Onion Tart image

Categories     Milk/Cream     Egg     Onion     Bake     Vegetarian     Bell Pepper     Bon Appétit

Yield Serves 8

Number Of Ingredients 11

1 small red bell pepper
1 small yellow bell pepper
2 tablespoons olive oil
1 1/2 cups chopped onion
1 refrigerated pie crust (half of 15-ounce package)
1 teaspoon all purpose flour
1/4 cup chopped fresh basil
2/3 cup whipping cream
2 large eggs
1/4 teaspoon salt
1/8 teaspoon pepper

Steps:

  • Char peppers over gas flame or in broiler until blackened on all sides. Wrap in paper bag and seal. Let stand 10 minutes. Peel and seed peppers. Cut into 1/3-inch-wide strips.
  • Heat oil in heavy large skillet over medium heat. Add onion and sauté until just beginning to color, about 12 minutes. Transfer to bowl and cool. (Bell peppers and onion can be prepared 1 day ahead. Cover separately and refrigerate.)
  • Preheat oven to 425°F. Remove crust from box. Let stand at room temperature 15 minutes to soften. Unfold crust; peel off top plastic sheet. Press out fold lines. If crust cracks, wet fingers and push edges together to seal. Sprinkle 1 teaspoon flour over surface of crust. Place crust, floured side down, in 9-inch-diameter tart pan with removable bottom; peel off second plastic sheet. Fold crust edge in, forming double-thick sides. Pierce dough all over with fork. Bake until light golden, about 10 minutes. Cool crust. Reduce oven temperature to 400°F.
  • Arrange onion in crust. Top with bell pepper strips. Sprinkle with basil. Whisk cream, eggs, salt and pepper in medium bowl to blend. Pour custard over vegetables. Bake tart until custard sets, about 20 minutes. Cool tart 5 minutes in pan on rack. Remove pan sides. Cut tart into wedges and serve warm.

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