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!)

3. Preheat oven to 375.

4. Roll out the puff pastry until it's the size of a baking sheet,
about 9x12 inches. Prick it all over with a fork.

5. Layer on the sliced artichoke hearts, then the onions and peppers,
then the olives, and finally the cheese. Leave a 1 inch border around
the edges of the pastry.

6. Bake until golden brown, about 30 - 35 minutes.

7. Allow to rest about 10 - 15 simnutes before servnig.

Served 4 - 6 as an entree or 12 - 16 as an hors d'oevre.


It was incredibly delicious! An explosion of good late summer flavors
and a nice light crisp crunch with it.


Along with it, I made mustard roasted potatoes, and green bean bundles
wrapped in bacon (soy for me, real for them) and baked in butter and
brown sugar. Also decadent.

Dessert is these neat-o cookies and cream bars, made with crumbled
chocolate graham crackers, white chocolate cips, granola, pecans, and
sweetened condensed milk. Yum!

> Dessert is these neat-o cookies and cream bars, made with crumbled
> chocolate graham crackers, white chocolate cips, granola, pecans, and
> sweetened condensed milk. Yum!

MMmmmm...do you have a recipe for those? They sound delightful!

~Eri in TX

"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

On Mon, 11 Sep 2006 06:28:55 GMT, "MG" > wrote:

>
>"Jude" > wrote in message
roups.com...
>> The was adapted from a recipe in Parade magazine last weekend, of all
>> place...
>>
>> SWEET PEPPER TART
>>
>> 2 red & 2 yellow bell peppers, in thin strips
>
><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?
>
No difference in flavor, so if you want to go to the trouble of doing
it... go ahead.