Saturday 3 May 2014

Roasted Red Pepper Tart-Cinco de Mayo!

Cinco de Mayo is May 5, a few days away! This is one of the most fun holidays! This year I have made a delicious "Roasted Red Pepper Tart" or quiche as you may say! I love this tart! Gruyere and Parmesan cheese make up the base of this delicious tart....what's not to like!! But really, this tart recipe is merely a canvas for you. You can add absolutely anything that crosses your mind: asparagus, prosciutto, diced ham, bacon, herbs, shrimp, sausage…and/or any vegetable you want. You can make it for breakfast, lunch or dinner, it is delicious for any occasion! Let’s make this tart my friends!


1 c. all purpose flour
1/2 c. cake flour
10 T cold unsalted butter, cubed
2 T cold shortening, cubed
4 T cold water

Combine the flours and salt in the food processor. Place butter and shortening cubes on top of flour, and pulse until mixture has a coarse texture.

Sprinkle ice water over mixture and pulse a few times. Do not overwork.

Remove from bowl and gather into a ball. Flatten into a disk, wrap and chill for at least one hour or overnight.

Roll out pastry to fit into a 10 inch quiche pan. Trim pastry to within 1 inch of edge of pan. Fold excess pastry into pan, pressing it against the sides; this will form a double thickness. Chill again.

Preheat oven to 400.

Line pastry with foil and fill with pie weights (dry beans work well too).

 Bake for 20 minutes. Carefully remove foil and weights, and bake until golden brown, about 10 minutes. Let cool.

Roasted Peppers

2 large red peppers
1 T melted butter

Preheat broiler.

Place the peppers on a baking sheet and broil 6 inches from heat until charred on all sides. Use tongs to turn. Or put a pepper on a long fork and roast over a open flame on a gas burner until charred.

Put the peppers in a brown paper bag and seal tightly for 10-15 minutes. Remove from bag and peel off the blackened skin.

Cut open and remove seeds and ribs. Cut into 1/2 inch strips.

Reduce oven temperature to 375 F degrees.

Cheese filling

4 eggs
1 1/2 c. heavy cream
1/4 c. Parmesan
4 ounces grated Gruyere
salt and pepper
dash of nutmeg

Whisk the eggs together, then add remaining ingredients and adjust seasoning to taste. 

Pour into prebaked tart shell and bake for 30 minutes, or until filling is puffed and golden. A knife plunged into the center should come out clean.

Remove from oven and increase temperature to 425 F degrees.

Starting from outer edge, place pepper strip in half rounds, slightly overlapping, over cheese filling.

Brush with 1 T. of melted butter and sprinkle lightly with salt and pepper. Return to oven for 5 minutes.

Cool for 15 minutes  before before serving, or serve at room temperature.

 Looking for other ideas? Go to Stuffed Pepper Poppers

Pictured Pepper Poppers, Queso Fundido and Home made Tortilla chips!
  or Lobster tacos, Chipotle aioli, homemade tortilla chips and chocolate flan or Jalapeno crackers. How about Wee Bears favorite Queso Fundido! You can find Ceviche shrimp, Gold margarita's, Frozen margarita's and how to make the pepper flower arrangement on this link!  (Pictured on first picture of this blog)

  How about Amy's Black bean and avacado quesadilla's delish!! 

 For a delicious spicy salad try Southwest Salad with spicy Chipotle dressing!  Have a fun and safe holiday!!

My daughter Holly, my son-in-law Nate, my grandchild Madison and my dog Bandit! Having a great time while my kids are visiting us in Desert Mountain! We are hiking the trails in Desert Mountain, of which Wee Bear and I are founders and passionate about!


  1. Love it!! My family gave it a 10!

  2. I am baking this for my Mom, she loves peppers! It's perfect. Gina


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