She Strengthens

Savory Tart Perfection: A Mediterranean-Inspired Delight

The Ultimate Vessel for Flavorful Fillings

A flaky, buttery tart shell is the perfect base for a wide range of delicious fillings. In this savory recipe, we’re combining the sweetness of roasted bell peppers with the creaminess of a ricotta-feta mixture, all wrapped up in a crispy, golden crust.

A Side Dish That Travels Well

This Mediterranean-inspired tart is not only easy to make but also travels beautifully, making it an ideal side dish for your next gathering or potluck. Serve it alongside a refreshing green salad tossed in a tangy red wine vinaigrette for a truly satisfying meal.

Special Equipment Needed

To make this recipe, you’ll need a 9-inch round tart pan with a removable bottom. Don’t worry if you don’t have one – you can always invest in a good-quality pan or substitute with a similar-sized baking dish.

Streamlining Your Prep

To save time, you can use store-bought ricotta cheese or make your own. For an even quicker solution, grab a 12-ounce jar of roasted red peppers and skip the roasting step. Just be sure to drain and dry them well before using.

Game Plan: Make Ahead and Chill

You can prepare the roasted peppers and line the tart pan with the dough up to a day in advance. Store both in the refrigerator until you’re ready to bake. This recipe is perfect for busy days when you need to prep ahead.

Yield and Difficulty

This recipe yields 8 servings and is considered medium difficulty. With a total time of 1 hour 15 minutes, plus 3 hours of chilling, baking, and cooling time, you’ll need to plan ahead. But trust us, it’s worth it!

Ingredients

For the peppers:

• 2 medium red bell peppers
• Kosher salt
• Freshly ground black pepper

For the dough:

• 1 1/4 cups all-purpose flour
• 1 teaspoon kosher salt
• 8 tablespoons cold unsalted butter
• 3 tablespoons ice water

For the filling:

• 1 cup whole-milk ricotta cheese
• 1 1/4 cups crumbled feta cheese
• 2 teaspoons packed, coarsely chopped fresh oregano leaves
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 cup kalamata olives, pitted and sliced in quarters lengthwise

Instructions

Roasting the Peppers

Heat your broiler to high and arrange a rack in the top third of the oven. Place the peppers directly on the rack and roast, turning occasionally, until they blacken and blister on all sides, about 20 minutes. Remove the peppers from the oven and place them in a medium heatproof bowl. Cover tightly with plastic wrap and let sit until cool enough to handle and the skins easily peel away, about 30 minutes. Remove and discard the skins, seeds, and membranes of the peppers. Slice into 1/2-inch-thick strips and season with salt and pepper.

Making the Dough

Place the measured flour and salt in a food processor fitted with a blade attachment and pulse several times to combine. Scatter the butter pieces over the flour mixture and pulse until the mixture resembles coarse meal. Remove the lid from the processor and drizzle the measured ice water evenly over the flour mixture. Replace the lid and pulse until the dough starts to form small clumps. Turn the dough onto a lightly floured work surface and pat it into a disk. Roll it out to about 12 inches in diameter and 1/8 inch thick. 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. Trim any excess dough hanging over the sides. Cover the tart shell with plastic wrap and refrigerate until firm, at least 1 hour.

Preparing the Filling

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. Process until the mixture is smooth and combined. 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. Decoratively arrange the roasted pepper slices across the top of the filling. Evenly sprinkle with the olives and the remaining 1/4 cup feta cheese.

Baking and Serving

Return the tart (on the baking sheet) to the oven and bake until the feta on top turns golden brown, about 40 minutes. Remove the tart from the baking sheet and place on a wire rack. Cool to room temperature before serving, about 45 minutes. Enjoy!