Three Bell Pepper Tart with Red Pesto

Delight your taste buds with our Three Bell Pepper Tart with Red Pesto, a vibrant and flavorful dish. This tart combines the sweetness of red, yellow, and green bell peppers with the rich taste of red pesto, creating a dish that is as beautiful as it is delicious. Perfect for a light lunch, dinner, or even a picnic, this tart is easy to prepare and sure to please the whole family. Follow our detailed guide to make this savory and balanced tart.

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Preparation 10 min
Baking 20 min
Servings 6
Level Débutant

Ingredients

Shortcrust pastry (Classic French Pâte Brisée) : 1
Red bell pepper : 1
Green Bell Pepper : 1
Yellow Bell Pepper : 1
Onions : 2
Pesto rosso : 3 tablespoons
Herbs of Provence : 1 teaspoon
Olive oil (A drizzle) : 1

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Ustensils
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La photo représente l'ustensile : Plat à tarte

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Note

If you don’t have the time or desire to make the shortcrust pastry yourself, a store-bought one will work just fine.

Preparation steps

Step 1
Prepare the shortcrust pastry by following the steps in the linked recipe.
Refrigerate.
Step 2
Rinse, deseed, and halve the bell peppers (about 350 grams).
Blanch them in boiling water for 5 minutes, then drain.
Set aside.
Step 3
Peel the onions (about 200 grams) and slice them into strips.
Sauté them in a drizzle of olive oil until they become tender and translucent.
Set aside.
Step 4
Line the tart pan with the pastry.
Step 5
Spread the pesto rosso over the pastry.
Step 6
Then, add the sautéed onions.
Step 7
Cut the bell peppers into strips and arrange them in a rosette pattern.
Step 8
Using a brush, coat the bell pepper strips with olive oil and sprinkle the entire tart with herbes de Provence.
Bake for 20 minutes at 170 degrees Celsius.
Baking information
- Temperature
  170°C 338°F
- Heat rotary
- Baking time 20 min