Best 7 Roasted Pepper Tart Recipes

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**Roasted Pepper Tart: A Symphony of Flavors for Every Occasion**

Indulge in a culinary masterpiece that tantalizes taste buds and captivates the senses—the Roasted Pepper Tart. This delectable dish combines the vibrant colors and flavors of roasted peppers, creamy cheese, and a flaky, buttery crust to create an unforgettable dining experience. Perfect for brunch, lunch, or a light dinner, it's a versatile dish that can be enjoyed in any setting. With three tempting variations, the Roasted Pepper Tart offers something for every palate:

* **Classic Roasted Pepper Tart:** Savor the simplicity of roasted red peppers, creamy goat cheese, and a hint of herbs. This classic combination is a timeless delight.

* **Roasted Pepper and Sausage Tart:** Embark on a journey of bold flavors with roasted red peppers, savory sausage, and a blend of spices. This hearty tart is a feast for the senses.

* **Roasted Pepper and Feta Tart:** Experience the Mediterranean magic of roasted red peppers, tangy feta cheese, and a drizzle of olive oil. This flavorful tart transports you to the sun-kissed shores of Greece.

Whether you prefer a vegetarian delight or a meaty indulgence, the Roasted Pepper Tart has something to satisfy your cravings. So, gather your ingredients, preheat your oven, and prepare to embark on a culinary adventure that will leave you craving more.

Here are our top 7 tried and tested recipes!

ARTICHOKE, ROASTED RED PEPPER AND GOAT CHEESE TART



Artichoke, Roasted Red Pepper and Goat Cheese Tart image

Instead of spinach artichoke dip, try a goat cheese and artichoke tart. This beautiful app gives traditional holiday flavors a modern twist.

Provided by By Betty Crocker Kitchens

Categories     Appetizer

Time 30m

Yield 12

Number Of Ingredients 15

All-purpose flour, for sprinkling
1 sheet frozen puff pastry (from 17.3-oz package), thawed
6 oz goat cheese, softened
3 tablespoons heavy whipping cream
1 tablespoon chopped fresh thyme leaves
2 teaspoons honey
1/4 teaspoon salt
1/8 teaspoon black pepper
1/2 cup diced roasted red bell peppers, patted dry
4 Progresso™ artichoke hearts (from 14-oz can), drained and coarsely chopped, patted dry
1/2 cup coarsely chopped baby arugula
1/4 cup shredded Parmesan cheese
1 tablespoon olive oil
1/8 teaspoon salt
1 tablespoon chopped toasted pine nuts

Steps:

  • Heat oven to 400°F. Lightly spread flour on rolling pin. Place puff pastry sheet on piece of cooking parchment paper; roll into 11x10-inch rectangle. Keep pastry on parchment; transfer to large cookie sheet. Score dough 1/2 inch from edge all the way around. Poke all over with fork. Bake 14 to 18 minutes or until golden brown.
  • Meanwhile, in medium bowl, beat Goat Cheese Spread ingredients with whisk. In small bowl, mix bell pepper, artichoke hearts, arugula, Parmesan cheese, olive oil and 1/8 teaspoon salt.
  • Drop goat cheese mixture by dollops evenly over center of tart, on top of hot dough; let stand 1 minute. Spread cheese mixture to within 1/2 inch of edges. Top with pepper and artichoke mixture, followed by pine nuts. Cut into 4 rows by 3 rows.

Nutrition Facts : Fat 2, ServingSize 1 Serving, TransFat 2 g

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 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.

CARAMELIZED ONION AND ROASTED RED PEPPER TART RECIPE - (4.5/5)



Caramelized Onion and Roasted Red Pepper Tart Recipe - (4.5/5) image

Provided by á-4939

Number Of Ingredients 20

Crust
2 1/4 teaspoons dry yeast (1 package)
1 teaspoon agave
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
Topping
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:

  • 1 Dough:. 2 Dissolve yeast and agave in warm water in a large bowl; let stand for 5 minutes. 3 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. 4 Stir in 1/2 cup bread flour, whole wheat flour, and 1 teaspoon salt. 5 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. 6 Topping:. 7 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. 8 Remove from heat. Discard thyme sprigs and bay leaves. 9 Preheat broiler. 10 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. 11 Preheat oven to 425°F. 12 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

GOAT CHEESE AND ROASTED RED PEPPER TART



GOAT CHEESE AND ROASTED RED PEPPER TART image

Categories     Vegetable     Bake     Vegetarian

Yield 8

Number Of Ingredients 15

Dough:
2 cups unbleached all purpose flour
1 cup whole wheat flour
1 1/4 cups water
1 1/2 teaspoons salt
1 tablespoon olive oil
2 teaspoons instant yeast
Filling:
1 pound spinach, steamed and squeezed of excess water
1 clove garlic, mashed
3/4 pound fresh goat cheese
3 roasted red peppers, sliced into thin strips
Salt and pepper to taste
3 teaspoons white truffle oil
1 egg, beaten

Steps:

  • Place the dough ingredients into a mixing bowl and blend until the dough holds together. Turn the dough onto a floured surface and knead until smooth. Place in an oiled bowl and cover with plastic. Let rise about 40 minutes. Punch down down and divide into two equal pieces. it into two equal pieces. Cover the pieces well with oiled plastic. Preheat the oven to 375ºF. Chop the spinach and place it in a small bowl. Blend in the garlic and set aside. Lightly coat a square or round 9 x 2-inch removable bottom tart or spring form pan with olive oil and set aside. Roll one piece of dough out on a floured surface into a 14-inch square or round (keeping the remaining dough covered with plastic wrap). Line the prepared pan with the rolled out dough, letting the excess dough drape over the sides of the pan. Spread half of the spinach mixture over the bottom of the dough. Spread half of the cheese mixture over the spinach, then half of the red peppers. Repeat the layers with the balance of ingredients, ending by drizzling the truffle oil evenly over the top layer. Salt and pepper to taste. Roll the remaining piece of dough out into an 11-inch square or round. With a pastry or pizza wheel, cut 10 one-inch wide strips. Place five of the strips an inch apart over the filling. Place the remaining strips across the first strips diagonally to create a lattice pattern. Trim the excess dough leaving a slight overhang. Roll the overhanging dough in towards the tart and press it down near the rim of the pan. Brush the top of the tart with the beaten egg and let it rise, covered with oiled plastic, for 30 minutes. Bake the tart on the oven rack closest to the heat source for 35 to 40 minutes, until the crust is golden brown. Cool the tart on a rack for five minutes before removing the pan.

ROASTED PEPPER TART



Roasted Pepper Tart image

For a picnic, I whisked this tart out of the oven, wrapped it in foil and headed out. My friends were surprised and delighted when they tasted it. -Marian Platt, Sequim, Washington

Provided by Taste of Home

Categories     Appetizers

Time 1h

Yield 12 servings.

Number Of Ingredients 11

1-1/2 cups all-purpose flour
1/8 teaspoon salt
1/2 cup cold butter, cubed
3 to 4 tablespoons water
3 medium sweet red peppers, halved and seeded
2 medium green bell peppers, halved and seeded
1/3 cup olive oil
2 garlic cloves, minced
4-1/2 teaspoons minced fresh oregano
2 cups shredded Monterey Jack cheese, divided
1 can (2-1/4 ounces) sliced ripe olives, drained

Steps:

  • In a large bowl, combine flour and salt; cut in butter until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Cover and refrigerate for 1 hour. , Broil peppers 4 in. from the heat until skins are blistered and blackened, about 10 minutes. Immediately place peppers in a bowl; cover and let stand for 15-20 minutes. Peel off and discard charred skin. Coarsely chop peppers; place in a bowl. Add oil, garlic and oregano; toss to coat. Set aside., Roll out dough to fit a 12-in. pizza pan. Transfer to pan. Prick dough thoroughly with a fork. Bake at 350° for 30-35 minutes or until lightly browned and crust begins pulling away from edges of pan. Cool completely., Sprinkle 1 cup cheese over crust. Sprinkle with pepper mixture and remaining cheese. Arrange olives around edge. Bake at 350° for 10-15 minutes or until cheese is melted. Serve immediately.

Nutrition Facts : Calories 268 calories, Fat 20g fat (9g saturated fat), Cholesterol 37mg cholesterol, Sodium 251mg sodium, Carbohydrate 16g carbohydrate (2g sugars, Fiber 2g fiber), Protein 7g protein.

SHIITAKE & ROASTED RED PEPPER PUFF PASTRY TART RECIPE - (4.7/5)



Shiitake & Roasted Red Pepper Puff Pastry Tart Recipe - (4.7/5) image

Provided by John_Merillat

Number Of Ingredients 9

1 (9-ounce) sheet frozen puff pastry, thawed
1 large egg
2 tablespoons unsalted butter
3 cups (8-ounces) shiitake mushrooms, stemmed and coarsely chopped
Kosher salt and freshly ground black pepper to taste
1/3 cup (4-ounces) jarred roasted red peppers, patted dry and coarsely chopped
1 1/2 cups (4-ounces) Gruyère, coarsely grated
1 tablespoon finely chopped fresh tarragon, plus 1 teaspoon
3 tablespoons almonds, sliced

Steps:

  • Position a rack in the center of the oven and heat the oven to 400°F. Unfold the pastry sheet on a parchment-lined cookie sheet and score a 3/4-inch border on each side with the tip of a paring knife. Beat the egg in a medium bowl. Brush the border with some of the egg. Prick the rest of the crust all over with a fork and bake until puffed and golden, about 15 minutes. Gently press the center of the pastry to flatten large air pockets. Meanwhile, heat the butter in a 12-inch skillet over medium-high heat until the foam subsides. Add the mushrooms, season with 1/2 teaspoon salt, and cook, stirring occasionally, until the edges start to brown, 3 to 5 minutes. Remove from the heat to cool slightly. Add the mushrooms, red peppers, cheese, 1 tablespoon of the tarragon, and 1/2 teaspoon pepper to the remaining beaten egg and gently stir to combine. Spread the mixture over the tart, leaving the border uncovered. Sprinkle the almonds over the vegetables and continue to bake until the cheese is melted and the topping is heated through, about 10 minutes more. Remove from the oven and sprinkle with the remaining 1 teaspoon tarragon. Cool slightly before serving.

Tips:

  • To roast the peppers, preheat the oven to 400°F (200°C). Toss the peppers with olive oil, salt, and pepper. Roast for 20-25 minutes, or until the peppers are tender and slightly charred.
  • For a vegan version of this tart, use a dairy-free spread instead of butter and omit the cheese.
  • To make the tart ahead of time, bake it according to the recipe instructions. Let it cool completely, then wrap it tightly in plastic wrap and refrigerate for up to 3 days. When ready to serve, reheat the tart in a preheated 350°F (175°C) oven for 15-20 minutes, or until warmed through.
  • Serve the tart warm or at room temperature. Garnish with fresh herbs, such as basil or thyme.

Conclusion:

This roasted pepper tart is a delicious and easy-to-make appetizer or main course. It's perfect for parties or potlucks, and it can be made ahead of time. The tart is also a great way to use up leftover roasted peppers. So next time you have some roasted peppers on hand, give this recipe a try!

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