Tart Crust Ingredients:
1-1/2 cups flour
1/4 teaspoon salt
1/2 cup unsalted butter, cold, cut into 1/2" cubes
2 to 3 Tbs. ice water
Tart Filling Ingredients:
1 Tbs. olive oil
1 red pepper, washed
1 green pepper, washed
1/3 cup fresh grated Parmesan cheese
3/4 cup shredded Jack cheese
3/4 cup half-and-half
1/4 tsp. salt
1/8 tsp. white pepper
Combine flour, salt, butter and egg in a food processor. Pulse until just combined (when the butter forms pea-sized pieces). With processor running, slowly add cold water through feed tube until dough just holds together. Form dough into a thick disk, cover in plastic and chill for 1 hour.
Preheat oven to 450 degrees F (235C). Spread oil in baking pan.
Cut off stems and remove seeds from peppers. Slice peppers in half lengthwise and place cut side down in prepared baking pan. Roast for 10 minutes, turn over, and roast 10 to 15 minutes more until extremely tender and skin is slightly wrinkled or blackened. Cool completely. Peel off outer skin and slice pepper into thin slivers. Set aside.
Preheat oven to 425?F.
Roll out chilled pastry to 1/4" thick on a heavily floured surface. Line a 12" tart tin with removable bottom with pastry and trim edges. Pierce crust bottom several times with fork. Place pie weights or dry beans over surface of crust to weigh down during cooking process. Bake crust for 10 minutes, until lightly browned. Remove from oven and reduce oven temperature to 375 degree F. Set tart pan on a jelly-roll pan in case filled tart leaks during baking.
Scatter half of the Parmesan and half of the Jack cheese over bottom of crust. Scatter pepper slivers in an even layer over cheese. Whisk together eggs, half-and-half, salt and white pepper until blended. Pour mixture over red peppers.
Top with remaining cheese. Bake for 35 to 40 minutes, until puffed. Remove from oven and cool for 5 minutes to allow tart to set.