pccuisine.blogspot: Red Pepper Tartlets

The following recipe might seem complicated, but if you take it a step at a time, it's pretty manageable. Now that we roast red peppers every week at the deli for our Tuesday sandwich special, it doesn't seem complicated at all. There's a lot of "do-ahead" things in this recipe, but you can do them here and there, whenever you have a bit of spare time. We brought these to a party over the week-end; all I had to do the day of the party was bake the shells and then broil them with the filling in 'em. I had done the pastry shells earlier in the week, popping them in the freezer. The tartlets were so good!

Red Pepper Puree

Yields approx. 2 pts. (1 ⅔ c. puree per pt.) You really don't have to make this much. But I do find it handy to do an iron pan full of the peppers at a time. The puree is a gourmet spread to add to sandwiches, omelets, or appetizers; makes a great "Cream of Red Pepper" soup as well.

Roast whole red peppers in oven on hottest temperature, checking every 10-20 minutes, until blackened on top. Turn peppers to cook undersides as well. When well-roasted, remove from pan to cool in a bowl. When cool enough to handle, de-skin the peppers, discarding the skins and seeds, but reserving the peppers and juice. Put the peppers in a strainer over another bowl to catch the drippings, as the juice can be added to soups (great in vegetable soups). (Freeze those drippings if you're not making soup soon, to use in soup at a later date.) For one recipe of Red Pepper Puree, roast as directed above: > 4 lb. red peppers (left whole until roasted)

Add the following to your food processor, processing until smooth:
> Drained, seeded, skinned, roasted red peppers (4 lb. before roasting) (OR substitute canned roasted red peppers) > ⅓ c. olive oil > ¾ tsp. salt > ⅛ tsp. cayenne > ½ tsp. dry thyme (or use twice as much fresh)

You now have "red pepper puree", which is best stored in the freezer in pint containers until needed. Measure 1 ⅔ c. puree into each pint container, if using for the tartlet recipe.

Red Pepper Caviar

Red Pepper Caviar is the actual filling used to make the tartlet appetizers. It is easily mixed together when you have the red pepper puree on hand. Another feature of Red Pepper Caviar is that it also can be made ahead of time, as it will store up to ten days in the refrigerator. This recipe will make 48 tartlets, but that's a lot. I made 24, and used the extra in other dishes later in the week.

In food processor, process the first five ingredients for 10 seconds, gradually adding the olive oil while motor's running: > 1 ⅔ c. red pepper puree > 1 lg. egg yolk, (or 2 small) > ¼ tsp. salt > dash cayenne > dash black pepper > scant ⅓ c. olive oil

Red Pepper Tartlets
Makes 24 tartlets

Let one recipe of red pepper caviar get to room temperature while you prepare the tart shell dough. For dough, process the following in a food processor just until crumbly: > 1 ½ c. flour > 1 ½ sticks cold butter, sliced into pieces

With motor running, quickly add, mixing just until blended: > 2-3 TBS. cold water

Let tartlet dough "rest" in refrigerator for an hour or so for easier handling, then press into tart pans. Refrigerate 20 min. or so, then lightly press some foil into the dough to keep the edges from burning. At this point, you can wrap the tart pans up and freeze them for days, until needed. Bake empty shells (even frozen) at 350 for 15 min. Take foil off and continue baking 3-5 min. more, until golden brown. Frozen shells may take a bit longer. Let cool.

Finally, fill baked tart shells with the room-temperature red pepper caviar. On top of caviar, sprinkle on: > ¼ c. grated parmesan
Broil for 1-2 min., 4-6 in. from the broiler, until cheese is bubbly and golden, serving warm or at room temperature.

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