Roasted Bell Pepper and Onion Tart Recipe

Name: Roasted Bell Pepper and Onion Tart
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 small red bell pepper; 1 small yellow bell pepper; 2 tablespoons olive oil; 1 1/2 cups chopped onion; 1 refrigerated pie crust (half of 15-ounce package); 1 teaspoon all purpose flour; 1/4 cup chopped fresh basil; 2/3 cup whipping cream; 2 large eggs; 1/4 teaspoon salt; 1/8 teaspoon pepper

Servings: persons

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

328

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 small red bell pepper, 1 small yellow bell pepper, 2 tablespoons olive oil, 1 1/2 cups chopped onion, and more.

Yes, Roasted Bell Pepper and Onion Tart falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Roasted Bell Pepper and Onion Tart

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions