A few days after Christmas, some of my family came together again for a simple dinner.
My mom had asked Deirdre, my brother’s wife, to make this tart, which she found in The Tuscan Sun Cookbook by Frances Mayes. Dierdre did a superb job, and the tart tasted as good as it looks 🙂 I hope you’ll enjoy it as much as we did. Grazie mille, Deirdre!
Red Pepper Tart
serves 8
1 yellow onion, thinly sliced
3 tb extra virgin olive oil
3 medium zucchini, thinly sliced
1 prepared piecrust
3 eggs
1/2 cup grated parmigiano-reggiano cheese
1/2 tsp salt
1/2 tsp pepper
1 red bell pepper, cut into slivers
Preheat oven to 375. In a medium skillet, saute the onion in 2 tb of the olive oil until tender, about 3 minutes, over medium heat. Add zucchini and cook together with the onion for 3-4 minutes more, until the zucchini is barely tender. Arrange the sautéed vegetables in the piecrust.
Break eggs into a small bowl and whisk with the cheese and seasonings. Pour this mixture over onion and zucchini. In another bowl, toss bell pepper in the remaining tablespoon of olive oil. Arrange slices in a spoke pattern, pressing them down into the egg mixture a bit.
Bake for 30 minutes, or until center has domed and the pastry is flaky and browned. Serve immediately.
