Dinner Party Recipe Ideas: Go Global
Take your friends on a culinary journey by serving internationally inspired foods.
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Italian Red-and-Green-Pepper Egg Tart
1-1/2 cups flour
1/4 tsp. salt
1/2 cup cold unsalted butter, cut into 1/2" cubes
2-3 Tbs. ice water
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 and 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 with plastic and chill for 1 hour.
Preheat oven to 450 degrees F (235 C). Spread oil in baking pan.
Cut off stems and remove seeds from peppers. Slice in half lengthwise and place cut side down in prepared baking pan. Roast for 10 minutes, turn, and roast 10 to 15 minutes more until peppers are 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 degrees F (220 degrees C).
Roll out chilled pastry to 1/4" thick on a heavily floured surface. Place in a 12" springform tart tin and trim edges. Pierce crust bottom several times with fork. Place pie weights or dried 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 degrees F (190 degrees C). Set tin 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. Place 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.
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