PRIZE TESTED RECIPES' $200 WINNE
Lisa Volpe Hachey,
h o p k in t o n , m a
VEGETABLE PIES AND TARTS SEPTEMBER 2010
MIXED PEPPERS IN A GOUGÈRE CRUST
3
medium red,yellow, and/or
green sweet peppers, sliced
Y2
of a red onion, sliced
1
clove garlic, minced
2
Tbsp. olive oil
Va
cup chopped fresh basil
1
Tbsp. chopped fresh
rosemary
V a
cup milk
5
Tbsp. butter, cut up
1
cup all-purpose flour
4
oz. blue cheese, crumbled
4
eggs
1
oz. blue cheese, crumbled
QA
cup)
1.
Preheat oven to 375°F. Grease an 11-inch tart
pan with removable bottom; set aside. In a large
skillet cook peppers, onion, and garlic in hot oil
over medium heat until tender. Stir in basil and
rosemary. Season with
salt
and
pepper;
set aside.
2.
In a small saucepan combine milk, butter,
‘/2
tsp.
salt,
and
V
2
tsp.
pepper.
Bring to boiling.
Remove from heat. Using a wooden spoon,
vigorously beat in flour. Reduce heat and return
saucepan to heat. Stir for 2 minutes. Transfer
dough mixture to a large bowl. Add the 4 oz.
blue cheese. Using a hand mixer, beat on high
speed for 2 minutes. Add eggs, one at a time,
beating on medium speed after each addition,
until each egg is fully incorporated.
3 .
Spread dough evenly in prepared pan. Bake
10 minutes. Spread vegetable mixture over
dough. Bake 40 minutes or until puffed and
golden brown. Sprinkle remaining blue cheese
over tart before serving.
MAKES 8 SERVINGS.
