A flaky, buttery tart shell is the perfect vessel for just about any filling you can think of. In this savory version, roasted bell peppers and a creamy ricotta-feta mixture make for an easy, Mediterranean-inspired side dish that also travels well. Serve a wedge along with a green salad tossed in a tangy red wine vinaigrette.
Special equipment: You will need a 9-inch round tart pan with a removable bottom to make this dish.
What to buy: Store-bought ricotta works fine in this recipe, or you can make your own.
For a slacker solution, you can buy a 12-ounce jar of roasted red peppers. Just be sure to drain them well and blot dry with paper towels before using.
Game plan: You can make the roasted peppers and line the tart pan with the dough up to 1 day in advance. Store both in the refrigerator until ready to bake.
This recipe was featured as part of our Summer Ingredients recipe slideshow.
For the dough:
For the filling:
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