Roasted Bell Pepper Tart

A friend made this yummy dish for dinner one night.  Can’t wait to have it again …


  • 1 package refrigerated pie crust dough
  • 1 red bell pepper
  • 1 green bell pepper
  • 1 yellow bell pepper
  • 2 garlic cloves, crushed
  • 1 Tbsp olive oil
  • 1 cup shredded mozzarella cheese
  • 2 eggs
  • 2/3 cup milk
  • 1 Tbsp chopped fresh basil
  • salt and pepper to taste


  1. Roll the dough out on a floured counter and use to line an 8-inch quiche pan (or pie dish).  Prick the base with a fork and let chill in fridge.
  2. Cut the bell peppers in half lengthwise, seed them, and place skin-side up on a cookie sheet.  Mix the garlic and oil and brush over the bell peppers.  Cook in a pre-heated oven at 400 degrees for 20 minutes or until beginning to char slightly.
  3. Let the bell peppers cool slightly and slice thinly.  Arrange in the base of the pie shell, layering with the mozzarella cheese.
  4. Beat the egg and milk mixture and add the basil.  Season with salt and pepper and pour over the peppers.  Put the tart on a cookie sheet and return to the oven for 20 minutes or until set.  Serve hot or cold.

Nutrition: 4 servings.  Calories: 237; Sugar: 3 g; Protein: 6 g; Carbs: 20 g; Fat: 15 g


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