| 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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