Roasted Red Pepper & Ricotta Tart

By harvard88

Ingredients

• For the crust:
• 5 tablespoons (70gr) unsalted butter, at room temperature
• 1/2 teaspoon piment d'Espelette (or pinch red pepper flakes)
• 1/2 teaspoon dry mustard
• 3 egg yolks (save one white for the filling)
• pinch salt
• 1/2 cup (80gr) brown rice flour
• 1/2 cup (60gr) millet flour
• 1/4 cup (30gr) sorghum flour
• 1/4 cup (40gr) potato flour
• (or 1.5 cups of all purpose flour if not using gf flours)
• For the filling:
• 3 to 4 bell peppers of various colors (red, yellow, orange)
• 1 cup ricotta
• 1 egg white
• salt and pepper to taste

Preparation

Step 1

Prepare the crust:
In a mixer, whip together the butter, piment and mustard on medium speed until light and airy. Add the egg yolks, one at a time and beating well after each addition. Mix until incorporated. Add all the different flours and mix briefly. Dump the whole mixture onto a lightly floured (use more rice flour) board and gather the dough into a smooth ball. Flatten the dough into a disk, wrap it in plastic wrap and refrigerate for an hour.
When the dough is nice and cold, roll it out on a lightly floured board or in between two sheets of plastic to fit your preferred tart pan. If the dough tears while you roll or/and transfer into the pan, just patch it with your fingertips. Refrigerate 30 minutes.
You can freeze the dough for up to 3 months and prepare it up to 4 days in advance.

Prepare the filling:
Method 1:
Preheat the oven to 400F and then roast the peppers until their skin turn black, remove from the oven, place then in bowl, cover with plastic wrap and let them cool completely. Remove the plastic, and peel the skin right off the pepper, seed them too and cut them in halves or at least fairly large pieces.

Method 2:
Blacken the skin of the peppers over an open flame such as a gas stove or grill. Place then in bowl, cover with plastic wrap and let them cool completely. Remove the plastic, and peel the skin right off the pepper, seed them too and cut them in halves or at least fairly large pieces.

Preheat the oven to 350F and position a rack in the middle.
In a medium bowl, mix the ricotta, egg white, salt and pepper. Layer at the bottom of the prepared tart shell. Layer the roasted pepper pieces on top.
Bake for 30 to 35 minutes.