Roquefort Tart Piperade

Name: Roquefort Tart Piperade
Yield: 6 portions
Ingredients: 3½ tablespoons unsalted butter, cold, cut into small pieces; 1½ cups unbleached all-purpose flour; 3 tablespoons solid vegetable shortening, cold; 2 tablespoons Roquefort cheese, cold; ¼ cup extra virgin olive oil; 4 tablespoons ice water; 1 cup thinly sliced halved onions; 2 tablespoons unsalted butter; 2 red bell peppers, cored, seeded, and thinly sliced; 2 yellow bell peppers, cored, seeded, and thinly sliced; 1 tablespoon dried rosemary, crushed; 1 tablespoon dried thyme leaves, crumbled; ½ teaspoon salt; 1 teaspoon freshly ground black pepper; 4 cloves garlic, finely minced; 16 Niçoise or other imported black olives; ½ cup finely slivered fresh basil leaves; ¼ cup chopped fresh parsley; 16 Niçoise or other imported black olives; 1 teaspoon chopped fresh parsley, for garnish

Preparation info

6
portions

Difficulty
Complex

Appears in

The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

About

The sweetness of the peppers, brought about by long, slow cooking, plays off well against the slightly sharp taste of the cheese in the pastry. Delicious served in small, savory wedges.

Ingredients

Pastry

1½ cups unbleached all-purpose flour
3½ tablespoons unsalted butter, cold, cut into small pieces

Starter
Vegetarian

Method

Prepare the pastry 3 hours ahead: Place the flour in a medium-size bowl. Add the butter, cheese, and shortening, and using a pastry blender, two knives, or your fingertips, cut them into the flour until the mixture resembles coarse crumbs.
Using a fork, add enough of the ice water to the flour mixture to make a workable dough.
On a lightly floured wor