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This tart was inspired by Italian peperonata, a melt-in-your-mouth combination of peppers and onions.
To make Crust: Combine flour and salt in bowl. Stir in oil. Add water, and stir just until soft dough forms. Wrap in plastic wrap, and refrigerate 30 minutes.
Preheat oven to 450F.
To make Topping: Place peppers and onion on baking sheet, and toss with oil, 1 Tbs. vinegar and thyme. Season to taste with salt and pepper. Roast 30 minutes, or until vegetables begin to brown and caramelize, shaking pan several times.
Reduce oven to 400F. Bring brown sugar and remaining vinegar to a boil in saucepan. Reduce heat, and cook 1 minute, or until thick. Pour mixture into bottom of 9-inch pie pan.
Arrange peppers and onions in pan. Sprinkle with almonds and raisins.
Roll out Crust dough to 10-inch round. Place on top of filling, tucking excess into sides of pan. Bake 25 to 30 minutes, or until crust is golden. Let rest 5 minutes, and invert onto platter. Cut into wedges, and serve warm.
- Calories 250
- Carbohydrate Content 29 g
- Cholesterol Content 0 mg
- Fat Content 14 g
- Fiber Content 2 g
- Protein Content 3 g
- Saturated Fat Content 2 g
- Sodium Content 150 mg
- Sugar Content 9 g