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1
Heat the broiler to high and arrange a rack in the top third of the oven.
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2
Place the peppers directly on the rack.
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3
Roast, turning occasionally, until the peppers blacken and blister on all sides, about 20 minutes.
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4
Remove the peppers from the oven and place in a medium heatproof bowl.
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5
Cover tightly with plastic wrap and let sit until cool enough to handle and the skins easily peel away, about 30 minutes.
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6
Remove and discard the skins, seeds, and membranes of the peppers.
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7
Slice into 1/2-inch-thick strips (you should have about 1 cup), transfer to a small bowl, and season with salt and pepper; set aside.
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8
Place the measured flour and salt in a food processor fitted with a blade attachment and pulse several times to combine.
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9
Scatter the butter pieces over the flour mixture and pulse until the mixture resembles coarse meal, about 8 to 10 (1-second) pulses.
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10
Remove the lid from the processor and drizzle the measured ice water evenly over the flour mixture.
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11
Replace the lid and pulse until the dough starts to form small clumps, about 15 to 20 (1-second) pulses.
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12
(To test the dough, squeeze a small handful together: If it is crumbly and not holding together, add more ice water, 1 teaspoon at a time, and pulse to combine.)
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13
Turn the dough onto a lightly floured work surface and pat it into a disk.
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14
Roll it out to about 12 inches in diameter and 1/8 inch thick.
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15
Transfer the dough to a 9-inch round tart pan with a removable bottom and gently pat it into the bottom edges and around the sides of the pan.
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16
Trim any excess dough hanging over the sides.
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17
Cover the tart shell with plastic wrap and refrigerate until firm, at least 1 hour.
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18
When the tart shell is ready, heat the oven to 350 degrees F and arrange a rack in the middle.
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19
Place the tart shell on a baking sheet and discard the plastic wrap.
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20
Line the tart with a piece of parchment paper or aluminum foil large enough to overhang the edge by 1 inch, then fill it with pie weights or dried beans.
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21
Bake until the crust is set and light brown, about 20 minutes.
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22
Remove the pie weights and parchment paper and continue baking until the crust is dry to the touch, about 10 minutes more.
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23
Meanwhile, prepare the filling.
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24
Place the ricotta, 1 cup of the feta cheese, the oregano, salt, and pepper in the clean bowl of a food processor fitted with a blade attachment.
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25
Process until the mixture is smooth and combined, about 1 minute.
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26
When the tart shell is ready, transfer it and the baking sheet to a wire rack and, while the shell is still warm, add the ricotta mixture and spread it into an even layer.
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27
Decoratively arrange the roasted pepper slices across the top of the filling.
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28
Evenly sprinkle with the olives and the remaining 1/4 cup feta cheese.
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29
Return the tart (on the baking sheet) to the oven and bake until the feta on top turns golden brown, about 40 minutes.
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30
Remove the tart from the baking sheet and place on a wire rack.
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31
Cool to room temperature before serving, about 45 minutes.
