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1
Preheat oven to 375F.
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2
On a lightly floured surface with a floured rolling pin roll out dough into a 14-inch round (about 1/8 inch thick) and fit into an 11-inch round tart pan with a removable fluted rim.
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3
Roll rolling pin over top of shell to trim dough flush with rim and lightly press dough up side of pan.
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4
With a fork prick bottom and side of shell all over.
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5
Chill shell 30 minutes, or until firm.
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6
Line shell with foil and fill with pie weights or raw rice.
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7
Bake shell in middle of oven 25 minutes and carefully remove foil and weights or rice.
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8
Bake shell until just pale golden, about 8 minutes more.
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9
(Leave oven on.)
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10
Shell may be made 8 hours ahead and kept in pan, loosely covered, at room temperature.
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11
Finely chop onion, bell pepper, and celery and in a heavy skillet cook vegetables in butter over moderately low heat, stirring, until bell pepper is softened.
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12
Increase temperature to 425F.
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13
Pick over crab meat and drain roasted peppers.
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14
Finely chop roasted peppers, parsley, and scallion greens, reserving whites for another use.
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15
In a large bowl whisk together mayonnaise, Worcestershire sauce, and 1/2 cup fresh bread crumbs and gently stir in onion mixture, crab, roasted peppers, parsley, scallion, cayenne, and salt to taste.
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16
Spoon filling into shell, smoothing top, and sprinkle with remaining bread crumbs.
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17
Bake tart in middle of oven until top is golden, 20 to 25 minutes.
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18
Serve tart warm or at room temperature.
