Pepper and Onion Frittata Tart

Name: Pepper and Onion Frittata Tart
Yield: One 9- to 10-inch tart, 8 to 10 servings
Cuisine: American
Ingredients: 1 tablespoon chopped fresh marjoram, or 1 teaspoon dried; 1 tablespoon chopped fresh marjoram, or 1 teaspoon dried; 1 cup whole-milk or part-skim ricotta; 1 cup whole-milk or part-skim ricotta; ¼ cup grated Parmesan; 4 large eggs; 3 medium red, green, or yellow bell peppers (about 1 pound total); 3 medium red, green, or yellow bell peppers (about 1 pound total); 3 medium red, green, or yellow bell peppers (about 1 pound total); 3 tablespoons olive oil; 1 medium red onion (about 4 ounces); ½ teaspoon each salt and pepper; ½ teaspoon each salt and pepper

Preparation info

One 9- to 10 inch tart,
8 to 10
servings

Difficulty
Easy

Appears in

How to Bake

By Nick Malgieri

Published 1995

About

The cornmeal crust on this tart gives it a vaguely southwestern flavor. If you choose to use a variety of peppers in this tart, use only red and yellow, for they are sweeter than green.

Ingredients

1 recipe Cornmeal Dough for Savory Tarts

Americas
United States
Pastry
Vegetarian
Pie

Method

Prepare and chill the dough.
To make the filling, thinly slice the peppers and onion. Heat the olive oil in a wide, shallow pan and add the vegetables. Season with the salt and pepper and cook over medium heat, stirring or tossing frequently, until the vegetables are wilted, about 10 minutes. Stir in the marjoram, pour into a mixing bowl, and cool. Place the re