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Monday, March 30, 2015

Red Pepper And Pine Nut Tartlets

Total Time: 1 hr 5 mins Preparation Time: 50 mins Cook Time: 15 mins

Ingredients

  • Servings: 6
  • short pastry
  • 2 lbs red bell peppers
  • 6 anchovies
  • 1/2 teaspoon tabasco sauce
  • 3 tablespoons pine nuts
  • 1/2 red bell pepper
  • 2 tablespoons parsley

Recipe

  • 1 prepare the short pastry. wrap tightly in plastic and refrigerate for 30 minutes, or up to a day.
  • 2 remove the stems from the roasted peppers, seed the peppers, and pat them dry with paper towels. combine the roasted peppers, anchovies, and tabasco in a food processor and puree until smooth. taste and adjust the seasoning.
  • 3 in a small skillet, combine the pine nuts with 2 teaspoons of the oil the anchovies were packed in (or olive oil if you use salt-packed anchovies) and toast until golden. this will give them extra flavour and a nice, even colour, but you can toast the pine nuts in a dry skillet if you prefer. (the roasted pepper spread and the pine nuts can be prepared up to a day ahead).
  • 4 remove the dough from the fridge and let stand at room temperature for 10 minutes. preheat the oven to 350 degrees f and line a baking sheet with parchment paper. divide the dough into six equal pieces. working with one piece at a time, roll out the dough thinly on a lightly floured surface. use an overturned bowl (5 to 6 inches in diameter) as a guide to cut out a disc of dough, running a sharp knife closely against the rim of the bowl. arrange the six discs on the prepared baking sheet, prick all over with a fork, and bake for 15 minutes, watching them closely, until golden.
  • 5 remove the tartlets from the oven. spread each of them with two rounded tablespoons of the roasted pepper mixture, leaving a thin margin all around. sprinkle with pine nuts, fresh bell pepper dice, and parsley. serve immediately with a salad of arugula or mixed greens, or cut in wedges for a fine appetizer.

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