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1
Char peppers over gas flame or in broiler until blackened on all sides.
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2
Wrap in paper bag and seal.
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3
Let stand 10 minutes.
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4
Peel and seed peppers.
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5
Cut into 1/3-inch-wide strips.
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6
Heat oil in heavy large skillet over medium heat.
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7
Add onion and saute until just beginning to color, about 12 minutes.
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8
Transfer to bowl and cool.
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9
(Bell peppers and onion can be prepared 1 day ahead.
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10
Cover separately and refrigerate.)
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11
Preheat oven to 425F.
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12
Remove crust from box.
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13
Let stand at room temperature 15 minutes to soften.
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14
Unfold crust; peel off top plastic sheet.
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15
Press out fold lines.
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16
If crust cracks, wet fingers and push edges together to seal.
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17
Sprinkle 1 teaspoon flour over surface of crust.
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18
Place crust, floured side down, in 9-inch-diameter tart pan with removable bottom; peel off second plastic sheet.
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19
Fold crust edge in, forming double-thick sides.
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20
Pierce dough all over with fork.
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21
Bake until light golden, about 10 minutes.
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22
Cool crust.
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23
Reduce oven temperature to 400F.
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24
Arrange onion in crust.
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25
Top with bell pepper strips.
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26
Sprinkle with basil.
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27
Whisk cream, eggs, salt and pepper in medium bowl to blend.
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28
Pour custard over vegetables.
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29
Bake tart until custard sets, about 20 minutes.
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30
Cool tart 5 minutes in pan on rack.
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31
Remove pan sides.
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32
Cut tart into wedges and serve warm.
