| Pepper Pie _________________________________________ 1 pie crust recipe (can use savory tart dough or homemade pie crust) 5 bell peppers, mixed colors (red, yellow, and green) as you prefer 2 tablespoons olive oil Herbes de Provence * salt pepper 1/2 cup water or white wine Line the pie plate and roll out top crust from your dough. Keep cool. Halve the peppers lengthwise, remove the seeds and veins, then halve them crosswise and slice very thinly. Heat olive oil in a wide skillet. Add the peppers and 1/4 teaspoon salt. Saute over medium-high heat for several minutes, then lower the heat, add the water or white wine. Cover and stew over low heat until the peppers are very soft and sweet. If the peppers and onion threaten to stick as the sugars are released, add additional small amounts of water or wine. Taste for salt, and season to taste with herbes de Provence and freshly ground black pepper when the peppers are nearly finished cooking. Preheat the oven to 400F while the peppers cool a bit. Fill crust with the peppers. Cover and vent top crust. Bake the tart in the center of the oven until it is golden brown, 35 to 40 minutes. Let rest 5 to 10 minutes before serving. Delicious warm or at room temperature. 6 servings Kelly Margolis Marlborough, Massachusetts * Available on the Web. ** Available in-store. |
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