"Jude" > wrote in message
oups.com...
> The was adapted from a recipe in Parade magazine last weekend, of all
> place...
>
> SWEET PEPPER TART
>
> 3 T extra vigrin olive oil
> 1 c (2 medium) onions, thinly sliced
> 2 red & 2 yellow bell peppers, in thin strips
> 4 cloves garlic, pressed
> 1 lg. sprig fresh rosemary, minced
> 2 very large spring fresh basil, snipped
> 1 lg handful fresh thyme
> coarse sea salt
> fresh ground pepper
> 1 sheet puff pastry
> 6 marinated artichoke hearts, sliced
> 1 dozen pitted kalamata olives, halved
> 4 oz crumbled feta cheese
>
> 1. Saute the onions and peppers in oil over low heat until soft and
> beginning to carmelize, about 40 mins.
>
> 2. Add garlic, salt, pepper, and herbs. Sautee another 15 minutes until
> thickened and sweet. (the original recipe says :soft and wilted and
> resembles marmalade It also says to cool the mixture, but the skins
> start coming off the peppers and that's a pain, so don't bother!)

<snipped>

I hate capsicum skins, so I wonder if briefly charring them to remove the
skin, then continuing on with your recipe would make much difference to the
end product?

TIA