Ooh La La Tarte Nicoise Appetizers Recipes

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Ooh La La Tarte Nicoise


  • 1 refrigerated pie crust
  • 1 tbsp of dijon mustard
  • freshly ground black pepper
  • 2 tablespoons of extra virgin olive oil
  • 4 yellow and orange bell peppers, cored, seeded and sliced into thin strips
  • 1 cup of sliced white onions, as thin as possible
  • 1/2 teaspoon of salt
  • 5 sundried tomatoes, sliced in thin strips
  • 10 anchovy fillets, drained and rinsed
  • 15 black nicoise cured olives, pitted and halved
  • 3 garlic cloves, thinly sliced
  • 1 tbsp of olive oil
  • 2 tsp of fresh thyme leaves

  • Method:

  • Roll out the pastry dough into an 11 inch round circle.
  • Transfer to a 10 inch round tart pan with a removeable bottom.
  • Brush with dijon mustard very lightly.
  • Grind some black pepper over the crust. Refrigerate.
  • Heat the olive oil in a heavy skillet, add the yellow and orange bell peppers, onions with the salt and a little more pepper over low heat covered stirring ocassionally until completely soft and thick.
  • Move to a bowl and cool.
  • Preheat oven to 375 degrees.
  • Fill the refrigerated prepared tart shell with the cooled cooked peppers, using a slotted spoon. Discard any accumulated juices from the bowl.
  • Decoratively arrange strips of sundried tomatoes, anchovies, olives over the top of the peppers.
  • Arrange the garlic slices over the tart.
  • Drizzle with olive oil, sprinkle with thyme and more fresh black pepper as desired.
  • Bake until the filling is bubbling and the crust is golden. about 35 minutes and let rest 10 minutes before cutting.

  •  Ooh La La Tarte Nicoise 



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