Savory bell pepper tart
- Vegetarian
- Energy Kcal 511
- Carbohydrates g 39.3
- of which sugars g 14
- Protein g 18.3
- Fats g 31.2
- of which saturated fat g 15.67
- Fiber g 4
- Cholesterol mg 86
- Sodium mg 736
- Difficulty: Average
- Prep time: 30 min
- Cook time: 1 h 25 min
- Serving: 4
- Cost: Low
- Note + the resting time of the shortcrust pastry
PRESENTATION
A savory tart like this one really brings a warm vibe to any table, especially when it is filled with colorful peppers and gooey cheese. In Northern Italy, a bell pepper tart is a summertime fave, using the freshest local produce.
The base is a crumbly, tender shortcrust called brisè. Every bite? Melts in your mouth. What really makes this dish special is the filling: roasted peppers rolled up with a core of melting cheese. And the cheese? So so gooey. Each slice has a rich, cheesy center, adding a touch of surprise and delight. Gorgonzola brings a sharp, creamy kick if you love strong flavors, while ricotta keeps it light and moist for a milder taste.
During summer, people in Italy often enjoy this vegetable tart on terraces for dinners or easy lunches when friends drop by. The filling changes with the seasons—sometimes zucchini or spinach pop in, keeping it fresh and exciting. The golden, crispy edges of the homemade crust give a satisfying bite, while the peppers become sweet and tender as they roast. Seriously good.
Whether you call it a roasted pepper tart or a savory pie, it’s all about celebrating good ingredients and sharing them with people you enjoy being around. Regional touches, like local cheeses, add variety and creativity to the flavors. For sure. Serve it warm or at room temp, cut into thick slices, and watch it disappear quickly—this is the kind of savory tart that brings everyone together.
For an extra Italian flair, pair it with a simple salad and a cold drink, creating a meal that tastes like those beautiful summer evenings in Northern Italy. Whether it’s a casual lunch or a relaxed dinner, this tart is sure to be a hit, capturing the heart of Italian home cooking with its focus on fresh, seasonal produce and a really really good mix of textures and flavors.
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- INGREDIENTS
- Ingredients for a 6-inch mold
- Puff pastry 8 oz (230 g)
- Red peppers 3
- Yellow peppers 3
- Zucchini 2
- Scamorza (provola) cheese 6.4 oz (180 g)
- Piccadilly tomatoes 5
- Fine salt to taste
- Black pepper to taste
- Oregano to taste
- Extra virgin olive oil to taste
How to prepare Savory bell pepper tart
To prepare the savory bell pepper tart, first cut the peppers in half, remove the seeds 1 and the stalk, then cut them into regular rectangles about 1.5x3.5 inches. Place the peppers on a baking sheet lined with parchment paper 2, add salt 3,
add pepper 4, and drizzle with a little olive oil, then bake in a preheated static oven at 392°F for about 25 minutes. Once cooked, remove the peppers from the oven and let them cool. Wash and trim the zucchini, then slice them thinly with a mandolin 5. Slice the scamorza cheese 6 and then cut it into strips.
Assemble the rolls: lay a bell pepper slice on a cutting board, place a zucchini slice on top 7, and finally add a strip of scamorza cheese 8 at one end. Roll up the peppers 9 and set them aside.
Butter and flour a 6-inch diameter pan, lay the brisée pastry over it, and press it well onto the bottom and sides. Prick the bottom with a fork 10. Place the peppers in the pan 11. Wash and slice the Piccadilly tomatoes 12.
Then place them in the empty spaces between the rolls 13. Drizzle with olive oil 14, oregano, and pepper, and bake for 60 minutes in a preheated static oven at 356°F. Once ready, remove the savory bell pepper tart from the oven and enjoy it hot or warm 15.