| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains, Eggs | Chicago | 4 | Servings | |
INGREDIENTS
| 2 | c | All-purpose flour |
| 1/2 | ts | Salt |
| 10 | tb | Solid vegetable shortening |
| 1/4 | c | Cold water |
| 4 | Red bell peppers | |
| 2 | tb | Olive oil |
| 4 | Tomatoes; peeled, seeded, coarsely diced, see cook's note | |
| 2 | Garlic cloves; minced | |
| 1 | tb | Tomato paste |
| 12 | Kalamata or nicoise olives; pitted, sliced | |
| Salt; freshly ground black pepper to taste | ||
| 1/8 | ts | Cayenne pepper; optional |
| Vegetable oil or butter; for greasing pan | ||
| 1 | Egg; lightly beaten, for egg wash |
INSTRUCTIONS
CRUST FILLING Chicago Tribune Preparation time: 1 hour Cooking time: 20 minutes Yield: 4 servings This is Morse's great-aunt's specialty. A glorious blend of roasted red peppers, ripe tomatoes (from a local farmers market), garlic and black imported olives is encased in flaky pastry. It's from "The Vegetarian Table: North Africa," by Kitty Morse. 1. Mix flour with salt in medium bowl. Using two knives or a pastry blender, cut in shortening until mixture resembles coarse crumbs. Stir in water gradually until pastry is just moist enough to hold together. Separate dough into 2 equal balls. Cover with plastic and refrigerate 30 minutes. 2. Heat broiler. Place peppers on lightly oiled baking sheet; broil about 3 inches from heat, turning carefully with tongs until skin is evenly charred. Place peppers in paper or plastic bag or bowl and seal. When peppers are cool, peel, seed and cut into strips. Place in colander to drain. 3. Heat oven to 425 degrees. Heat olive oil over medium heat in large skillet. Add tomatoes, garlic, tomato paste and olives. Cook, uncovered, until most of the liquid evaporates. Add peppers. Season with salt, pepper and cayenne, if using. Cook, stirring occasionally, until mixture is reduced to almost a jamlike consistency, 10 to 15 minutes. Cool. 4. Lightly grease 8-inch pie pan with vegetable oil or butter. On a floured surface, carefully roll out the dough into 2 (10-inch) circles. Line bottom of pan with 1 circle of dough. Fill with pepper mixture. Cover with second sheet of dough. Trim off excess dough; crimp edges to seal. With a sharp knife, make 4 slits in the top crust. Brush lightly with beaten egg. Bake until golden brown, 20 minutes. Nutrition information per serving: Calories ... 655 Fat ... 43 g Cholesterol ... 55 mg Sodium ...... 610 mg Posted to TNT - Prodigy's Recipe Exchange Newsletter by Rrairie@aol.com on Aug 6, 1997
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