Monday, December 8, 2008

Pepper tart (more peppers)

Here's a Ghost of Sundays Past for the busy season:



1 1/4 pounds sweet onions; such as Spanish or Vidal
2 tbsp olive oil
2 large red peppers
1 or 2 jalapeño peppers
1 tbsp granulated sugar
2 tbsp red wine vinegar or sherry vinegar
1/2 tsp salt
5 grinds black pepper
1/4 tsp dried thyme
1/2 package (14-oz) frozen puff pastry; thaw overnight in fridge
1/2 cup crumbled feta cheese
1 tbsp milk


Preheat oven to 400º.

Peel onions. If onions are very large, cut in half lengthwise. Thinly slice onions. In a large skillet over medium, heat oil. Add onions and sauté for about 10 min, stirring frequently, until translucent.

Meanwhile, core red pepper and jalapenos, if using; remove seeds and membranes. Cut red pepper into thin strips. Finely chop jalapenos. Add red pepper, jalapenos and sugar to onions and continue to sauté for another 10 min. Onions will be softened, peppers still a bit crisp.

Season with vinegar, salt, pepper and thyme. Remove the mixture from heat and set aside to cool while preparing the crust.

Roll out pastry into rectangle or square, depending on the shape of the pastry block and the size of your baking sheet. Pastry should be about 13 x 6 inches or 9 x 9 inches. Drape puff pastry over rolling pin to transfer to a nonstick baking sheet Scatter half the feta over the pastry, leaving a 1-inch border around the edges. Spread cooled onion and pepper mixture evenly over the cheese. Fold up the edges around the filling to make a freeform open-face tart, pleating the pastry as necessary to keep its shape.

Brush the turned-up edges of the crust with milk. Bake the tart 10 min, then scatter the rest of the feta over the filling.

Bake tart another 15 min or until pastry is puffed and golden.

Serve warm.




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