tomato and red pepper tart

this dish has the best presentation. and everyone really seems to love it. you’ll get plenty of “oohs” and “ahhs,” but you’ll deserve them after the effort this recipe takes. my in-laws liked this recipe so much they want to make it a Christmas tradition.

ingredients:
dough:
2 t active dry yeast
½ t sugar
½ cup warm water
3 T olive oil
1 egg, lightly beaten
3/8 t salt
1 ¾ cup flour

filling:
2 red onions, finely diced
3 T olive oil
1 ½ pound roma tomatoes, finely chopped
3 large red bell peppers, roasted, 2 1/3 finely chopped, 2/3 finely sliced into strips
3 big garlic cloves
1/3 t anise seeds
salt
pepper
2 T chopped basil
16 or so olives (nicoise, kalamata, or black, if it comes to that)

instructions:
-dissolve yeast and sugar in warm water in a mixing bowl and let stand until bubbly, about 10 minutes.
-stir in oil, egg, and salt, and then flour.
-when dough is too stiff to stir with the spoon, turn out onto counter and knead about 4 minutes until it is smooth and elastic. add more flour to keep from sticking.
-rinse, dry, and oil the bowl and put the dough (in a ball) in the bowl and turn over to coat with oil. cover with towel.
-let the dough rise 45 minutes to an hour. it should double in size. meanwhile, make the filling.
-cook the onions in the oil for about 12 minutes, until soft.
-add garlic, tomatoes and chopped peppers. crumble in the anise and season with at least ½ t salt and some pepper.
-cook for 30 minutes, stirring.
-stir in the basil.
-preheat over to 400 degrees.
-roll the dough out flat and thin and mold into a tart pan. there should be plenty of overhang. add the filling.
-arrange the strips of pepper in a lattice design on the top. fill the spaces between the lattice with the olives. pull the overhang over the top of the tart and crimp, if desired.
-bake for 35 minutes.
-remove and brush crust with olive oil. remove from tart mold, and serve.

serves 6

original recipe from vegetarian cooking for everyone, deborah madison, broadway books, 1997. modified by devon.