INGREDIENTS

INSTRUCTIONS

PREPARE THE TART DOUGH. If you are using unyeasted crust, partially prebake
it. Halve the peppers lengthwise, remove the seeds and veins, then halve
them crosswise and slice very thinly. Warm 2 tablespoons of the olive oil
in a wide pan, add the peppers, onion, half the garlic 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 until the peppers and onion 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 with freshly ground black pepper when the peppers and
onion are finished cooking. Put 2 tablespoons of the olive oil in a blender
jar with the remaining garlic and a few of the basil leaves and puree.
Gradually add the rest of the basil leaves, using more oil if necessary.
Scrape the puree out of the jar, stir in the Parmesan or Romano cheese and
season with salt. If using the yeasted tart dough, prepare the shell, then
make the custard. Beat the eggs and yolks together, then add the cream, 1/2
teaspoon salt and pepper. Preheat the oven to 400F. Paint the crust with
the basil puree, then lay half the grated Provolone cheese on top, followed
by the peppers and onion, and the olives. Add the remaining cheese, then
the custard. Bake the tart in the center of the oven until it is golden
brown, and set, 35 to 40 minutes. Let the tart rest 5 to 10 minutes before
serving.
DEBORAH MADISON - PRODIGY GUEST CHEFS COOKBOOK
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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