Roasted Pepper Saffron Tart Recipes

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ROASTED RED PEPPER TART



Roasted red pepper tart image

Roasted red pepper tart. Search triple tested recipes from the Good Housekeeping Cookery Team.

Categories     vegetarian     tart     the totally relaxed dinner party     pepper     dinner party

Time 1h20m

Number Of Ingredients 9

200 g (7oz) chilled shortcrust pastry
Plain flour to dust
½ tbsp olive oil
1 garlic clove, crushed
1 small onion, finely chopped
300 g jar roasted red peppers drained and chopped
2 mild Peppadew peppers or ½ red chilli, finely chopped
1 medium egg
100 ml (3½fl oz) single cream

Steps:

  • Preheat the oven to 180ºC (160ºC fan) mark 4. Roll out the pastry on a lightly floured surface, then line a 20.5cm x 2.5cm deep (8in x 1in) fluted loose-based flan tin. Prick all over, cover with greaseproof paper and baking beans and cook for 20min until pale golden. Remove paper and beans.
  • Heat the oil in a frying pan. Gently fry the garlic and onion with a splash of cold water for 10-15min until soft and golden.
  • Put the cooked onion, both types of pepper, the egg and cream into a food processor with some salt and plenty of freshly ground black pepper. Purée until quite smooth.
  • Pour into the pastry case and return to the oven for 30-35min until the filling is just set. Put aside for 15min to cool slightly before serving warm with the Parsley and Caper Salad.

ROASTED RED SAFFRON PEPPERS



Roasted Red Saffron Peppers image

Saffron, a delicate yellow-orange spice, comes from the dried, cured stigmas of the purple saffron flower. You'll find it at most grocery stores and specialty food markets.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Time 1h

Number Of Ingredients 11

4 red bell peppers, (about 2 pounds total)
2 tablespoons extra-virgin olive oil
1 medium onion, halved and cut into 1/4-inch-thick slices
2 garlic cloves, minced
1/2 teaspoon paprika
1/4 teaspoon red pepper flakes
1/8 teaspoon saffron
2 tablespoons sherry vinegar
1/2 cup Nicoise olives, pitted
Coarse salt and ground black pepper
2 tablespoons chopped fresh mint

Steps:

  • Heat the broiler. Broil peppers 4 inches from the heat, turning them as their skins begin to blister and blacken, until peppers have blackened all over in a slightly mottled pattern, about 20 minutes. Transfer to a bowl; cover with a towel or plastic wrap. When cool enough to be handled, rub off their skins with your fingers. Cut each pepper in half lengthwise and remove seeds, stem, and membrane. Slice into 1-inch-wide strips. If not using immediately, refrigerate in a glass container.
  • Heat oil in a large skillet over medium heat. Add onion and cook, stirring frequently until tender, about 10 minutes. Add garlic, paprika, red pepper flakes, and saffron, and cook 2 minutes. Add peppers, vinegar, and olives. Season with salt and pepper, reduce heat to low, and cook another 3 minutes. Stir in mint. Serve.

Nutrition Facts : Calories 81 g, Fat 6 g, Protein 1 g

EASY ROASTED PEPPERS



Easy Roasted Peppers image

This is a really basic way to roast peppers for use in any recipe. Choose any color peppers you like, or use a variety of colors for a beautiful presentation. After they are roasted you can add an oil and balsamic dressing, or fry in olive oil and garlic to serve with crusty bread.

Provided by FISHLOVE

Categories     Side Dish     Vegetables

Yield 4

Number Of Ingredients 1

6 red bell peppers

Steps:

  • Preheat the oven to 500 degrees F (260 degrees C).
  • Cut the peppers into quarters. Remove the seeds and the membranes. Roast the peppers until the skin blisters and turns black. Remove from oven and cover with plastic, or a tea towel, or place in a paper bag until cool. The skins should peel away off of the peppers easily when cooled.

Nutrition Facts : Calories 55.3 calories, Carbohydrate 10.8 g, Fat 0.5 g, Fiber 3.6 g, Protein 1.8 g, Sodium 7.1 mg, Sugar 7.2 g

SAFFRON-PEPPER SAUCE



Saffron-Pepper Sauce image

Provided by Food Network Kitchen

Categories     condiment

Time 10m

Number Of Ingredients 0

Steps:

  • Cook a pinch each of saffron and red pepper flakes in a skillet with 2 tablespoons olive oil over medium heat, 1 minute. Add 1/3 cup piquillo peppers and cook 3 minutes. Puree with 1 tablespoon lemon juice. Season with salt.

GOAT CHEESE, EGGPLANT, AND ROASTED PEPPER TART



Goat Cheese, Eggplant, and Roasted Pepper Tart image

Provided by Food Network

Time 1h40m

Yield 8 servings

Number Of Ingredients 12

1/2 pound frozen puff pastry (thawed overnight in the refrigerator)
2 tablespoons softened European-style butter, plus 1/4 cup clarified European-style butter
3 bell peppers (1 each red, green, and yellow)
1 Japanese eggplant or 2 small American eggplants
Salt and pepper
2 cups crumbled goat cheese, loosely packed
1/3 cup grated Parmesan
16 fresh basil leaves, for garnish
1/8 cup balsamic vinegar
Salt and pepper
1/3 cup olive oil
1/4 pound mixed salad greens

Steps:

  • Preheat the oven to 375 degrees.
  • Grease a fluted pan, pie tin, or shallow springform pan. Roll out the puff pastry to the width of the baking pan. Dust the rolling pin with flour and carefully roll the pastry back onto the rolling pin, then unroll it over the pan. Press the dough into place and crimp the edges. Brush the pastry with the softened butter.
  • Place the bell peppers over an open flame or under the broiler and completely blacken them on all sides. Put the blackened peppers in a plastic bag, seal it, and allow them to steam for 20 minutes. Remove the peppers from the bag and peel away and discard all black skin. Cut the peppers in half and remove all seeds and veins. Cut into 1/2--inch thick strips.
  • Cut the eggplant crosswise on the bias into 1/2-inch-thick slices. Brush the eggplant lightly with the clarified butter and season with salt and pepper. Roast the eggplant in the oven for 15 minutes, or until done but not mushy.
  • Place the crumbled goat cheese on top of the pastry. Top the goat cheese with the eggplant and peppers in a spiral fashion, overlapping each. Sprinkle the Parmesan over the eggplant and peppers.
  • Bake the tart for about 20 minutes, or until it is golden brown and the edges are puffy. Garnish with the fresh basil leaves.
  • Whisk together the vinegar, salt, and pepper in a bowl. Slowly add the olive oil while whisking. Toss with the greens and any remaining eggplant or peppers and serve on top of the tart.

ROASTED BELL PEPPER AND ONION TART



Roasted Bell Pepper and Onion Tart image

Categories     Milk/Cream     Egg     Onion     Bake     Vegetarian     Bell Pepper     Bon Appétit

Yield Serves 8

Number Of Ingredients 11

1 small red bell pepper
1 small yellow bell pepper
2 tablespoons olive oil
1 1/2 cups chopped onion
1 refrigerated pie crust (half of 15-ounce package)
1 teaspoon all purpose flour
1/4 cup chopped fresh basil
2/3 cup whipping cream
2 large eggs
1/4 teaspoon salt
1/8 teaspoon pepper

Steps:

  • Char peppers over gas flame or in broiler until blackened on all sides. Wrap in paper bag and seal. Let stand 10 minutes. Peel and seed peppers. Cut into 1/3-inch-wide strips.
  • Heat oil in heavy large skillet over medium heat. Add onion and sauté until just beginning to color, about 12 minutes. Transfer to bowl and cool. (Bell peppers and onion can be prepared 1 day ahead. Cover separately and refrigerate.)
  • Preheat oven to 425°F. Remove crust from box. Let stand at room temperature 15 minutes to soften. Unfold crust; peel off top plastic sheet. Press out fold lines. If crust cracks, wet fingers and push edges together to seal. Sprinkle 1 teaspoon flour over surface of crust. Place crust, floured side down, in 9-inch-diameter tart pan with removable bottom; peel off second plastic sheet. Fold crust edge in, forming double-thick sides. Pierce dough all over with fork. Bake until light golden, about 10 minutes. Cool crust. Reduce oven temperature to 400°F.
  • Arrange onion in crust. Top with bell pepper strips. Sprinkle with basil. Whisk cream, eggs, salt and pepper in medium bowl to blend. Pour custard over vegetables. Bake tart until custard sets, about 20 minutes. Cool tart 5 minutes in pan on rack. Remove pan sides. Cut tart into wedges and serve warm.

CARAMELIZED ONION AND ROASTED RED PEPPER TART



Caramelized Onion and Roasted Red Pepper Tart image

Mmm--what a flavor combo. You can shortcut this by using puff pastry or any other pastry dough, but it will change the nutrition information. Prep time includes both dough risings. Both the onion and pepper mixtures can be prepared a day ahead. From cooking light: CALORIES 192(20% from fat); FAT 4.2g (sat 0.6g,mono 2.6g,poly 0.6g); PROTEIN 5.6g; CHOLESTEROL 0.0mg; CALCIUM 32mg; SODIUM 581mg; FIBER 4.1g; IRON 2mg; CARBOHYDRATE 34.3g

Provided by MarraMamba

Categories     Savory Pies

Time P1DT20h

Yield 8 serving(s)

Number Of Ingredients 18

2 1/4 teaspoons dry yeast (1 package)
1 teaspoon honey
3/4 cup warm water (100 to 110)
1 1/2 cups bread flour, divided
1/4 cup whole wheat flour
1 tablespoon olive oil
1 teaspoon sea salt
cooking spray
1 tablespoon olive oil
6 cups vertically sliced onions
1 teaspoon sea salt
3 fresh thyme sprigs
3 garlic cloves, minced
2 bay leaves
3 large red bell peppers
1/4 teaspoon fresh ground black pepper
1 tablespoon chopped fresh thyme
fresh thyme sprig (optional)

Steps:

  • Dough:.
  • Dissolve yeast and honey in warm water in a large bowl; let stand for 5 minutes.
  • Lightly spoon flours into dry measuring cups, and level with a knife. Stir 1 cup bread flour and 1 tablespoon oil into yeast mixture. Cover and let rise in a warm place (85°F), free from drafts, 1 1/2 hours or until bubbly.
  • Stir in 1/2 cup bread flour, whole wheat flour, and 1 teaspoon salt.
  • Turn dough out onto a floured surface. Knead until smooth and elastic (about 10 minutes); dough will feel tacky. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, for 1 hour or until doubled in size. (Press two fingers into the dough. If indentation remains, the dough has risen enough.) Punch dough down; cover and let rest 10 minutes.
  • Topping:.
  • Heat 1 tablespoon oil in a 12-inch nonstick skillet coated with cooking spray over medium-high heat. Add onion, and cook for 5 minutes, stirring frequently. Stir in 1 teaspoon salt, thyme sprigs, garlic, and bay leaves; cook for 15 minutes or until deep golden brown, stirring frequently.
  • Remove from heat. Discard thyme sprigs and bay leaves.
  • Preheat broiler.
  • While onion is cooking, cut bell peppers in half lengthwise, discarding seeds and membranes. Place the pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil for 15 minutes or until blackened. Place in a zip-top plastic bag, and seal. Let stand for 15 minutes. Peel and coarsely chop.
  • Preheat oven to 425°F.
  • Roll the dough into a 12 x 8-inch rectangle. Place the dough on a baking sheet coated with cooking spray. Top with the onion mixture and the chopped bell pepper. Sprinkle with black pepper. Bake at 425°F for 25 minutes or until the crust is golden brown. Cool slightly. Sprinkle with chopped thyme. Cut into 8 squares, and cut each square in half diagonally. Garnish with thyme sprigs, if desired.

FESTIVE HONEY-GLAZED ROASTED ROOT VEGETABLES WITH SAFFRON



Festive Honey-Glazed Roasted Root Vegetables With Saffron image

Roasted parsnips, carrots and pink shallots, glazed with saffron honey and sprinkled with cumin and celery seeds......sublime! These roasted root vegetables are undoubtedly very special, and they are so easy to roast as they require NO par-boiling beforehand. A simple glaze is made by adding saffron to melted honey, before sprinkling cumin and celery seeds over the top......slam them in the oven, and pour yourself a glass of wine! I make these nearly every Christmas and for other special events throughout the year. I have experimented with other vegetables, but have found that this simple combination works the best for optimum flavour and colour, so no need to over gild the lily! Sprinkle them with chopped lovage or parsley before serving. I have indicated amounts per person and not weights....please adjust the quantities to your own requirements.

Provided by French Tart

Categories     Onions

Time 1h10m

Yield 6-8 serving(s)

Number Of Ingredients 11

6 large carrots, peeled and cut into 1-inch chunks
6 large parsnips, peeled and cut into 2-inch lengths
6 -12 pink shallots, peeled and halved if very large
1 -2 tablespoon olive oil
1 -2 tablespoon honey, to taste heated through until runny
3 g powdered saffron or 6 -12 saffron threads, softened in a little warm water
2 teaspoons cumin seeds
2 teaspoons celery seeds
chopped lovage (to garnish) or parsley (to garnish)
sea salt
black pepper

Steps:

  • Pre-heat the oven to 200C/400F/Gas Mark 6.
  • Take a large roasting tray, one that will take the vegetables in one layer, and add the olive oil to it, then heat the oil in the oven for about 5 minutes until very hot.
  • Take the tray out and add the prepared vegetables immediately, tossing them around to get a good coating of oil, put them back in the oven and roast them for 30 minutes.
  • Meanwhile, heat up the honey in a small saucepan or in the microwave and add the softened saffron threads or saffron powder - mix well.
  • After 30 minutes, take the vegetables out and add the honey and saffron, pouring over the vegetables and turning them around to make sure that all have an even coating of the mixture.
  • Sprinkle the cumin seeds, celery seeds, sea salt and black pepper to taste over the top and give them a quick mix again, before putting them back into the oven for a further 20 to 30 minutes, or until the vegetables are soft, glazed and tinged brown at the edges.
  • Serve them in an attractive serving bowl and sprinkle with chopped lovage or parsley.
  • I have allowed one of each vegetable per serving, this may be too generous - please adjust the quantities to suit what else you may be serving alongside these vegetables!

ROASTED MONKFISH WITH SAFFRON TOMATO SAUCE AND CELERIAC MASH



Roasted Monkfish with Saffron Tomato Sauce and Celeriac Mash image

Categories     Fish     Tomato     Roast     Saffron     Root Vegetable     Winter     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 18

Sauce:
20 cherry tomatoes, halved
1/2 cup fresh basil leaves
1 tablespoon extra-virgin olive oil
1 tablespoon balsamic vinegar
1/2 teaspoon sugar
1 cup bottled clam juice
1/2 cup Riesling or other fruity white wine
1/4 teaspoon (loosely packed) saffron threads
Pinch of dried crushed red pepper
1 tablespoon butter
Fish:
4 7- to 8-ounce monkfish fillets or halibut fillets
1 tablespoon extra-virgin olive oil
2 teaspoons chopped fresh thyme
1 teaspoon grated lemon peel
Celeriac Mash
Fresh basil sprigs (optional)

Steps:

  • For sauce:
  • Preheat oven to 325°F. Line rimmed baking sheet with parchment paper. Combine tomatoes, basil leaves, oil, vinegar, and sugar in medium bowl; toss to blend. Spread tomato mixture in single layer on prepared sheet; sprinkle with salt and pepper. Roast until tomatoes are slightly shriveled, about 40 minutes. Transfer tomato mixture to medium saucepan. Add clam juice, wine, saffron, and crushed red pepper; bring to boil. Reduce heat and simmer 10 minutes to blend flavors and reduce slightly. Add butter and stir until melted. Season sauce with salt and pepper. (Can be prepared 4 hours ahead. Rewarm over medium heat before serving.)
  • For fish:
  • Preheat oven to 425°F. Line another rimmed baking sheet with parchment. Arrange fish on parchment; brush fish with oil. Sprinkle fish with thyme, lemon peel, salt, and pepper. Roast fish, without turning, until just opaque in center, about 10 minutes for monkfish and 6 minutes for halibut.
  • Spoon Celeriac Mash onto 4 plates. Top each with 1 fish fillet. Spoon sauce over. Garnish with basil sprigs, if desired.

ROASTED-PEPPER SAFFRON TART



Roasted-Pepper Saffron Tart image

Smoky roasted red peppers and creamy saffron custard are layered over a basic pate brisee crust.

Provided by Martha Stewart

Categories     Pie & Tarts Recipes

Number Of Ingredients 10

1 1/4 pounds red bell peppers (about 2 to 3)
All-purpose flour, for work surface
1/2 recipe Pate Brisee for Roasted-Pepper Saffron Tart
1 cup heavy cream
1 teaspoon saffron threads
1 tablespoon unsalted butter
1 shallot, minced
3 tablespoons sherry vinegar
Coarse salt and freshly ground black pepper
1 large egg, plus 2 large egg yolks

Steps:

  • To roast bell peppers, place them directly on a gas burner over high heat. Roast until charred, turning as each side blackens. (Alternatively, roast peppers on a baking sheet under the broiler, turning as each side chars.)
  • Transfer peppers to a large bowl, and cover with plastic wrap. Let stand until cool enough to handle, about 15 minutes. Using paper towels, peel off blackened skins. Lay peppers flat on a clean work surface. Using a sharp paring knife, remove stems, seeds, and ribs. Finely chop peppers, and set aside.
  • Preheat oven to 375 degrees. On a lightly floured work surface, roll out pate brisee to a 1/8-inch-thick round about 12 inches in diameter. Brush off excess flour, and wrap dough around rolling pin. Lift it over a 9-inch round fluted tart pan, and place dough in pan. Gently press into sides and bottom. Trim dough flush with edge. Using a fork, lightly prick all over bottom of dough. Freeze 20 minutes.
  • Remove tart shell from freezer. Line with parchment paper, and fill with pie weights or dried beans. Bake until edge begins to brown, about 20 minutes. Remove parchment and weights, and continue baking until bottom of crust is golden, about 7 minutes more. Transfer to a wire rack, and let cool completely.
  • Reduce oven temperature to 350 degrees. In a small saucepan, heat the cream over medium-low heat until just warm, and remove from heat. Add the saffron, and let steep, covered, 15 minutes.
  • In a medium skillet over medium heat, melt the butter. Add shallot, and cook, stirring, until fragrant and soft, 1 to 2 minutes. Stir in the vinegar and reserved peppers. Season with salt and pepper, and set aside.
  • In a small bowl, whisk together the saffron cream, egg, and egg yolks, and season with salt.
  • To assemble tart, spread red-pepper mixture evenly over bottom of tart shell. Carefully pour cream mixture over red-pepper mixture. Bake until custard is set, 20 to 25 minutes. Transfer tart to a wire rack; let cool slightly before serving.

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From blueapron.com


ROASTED RED PEPPER HUMMUS - SWEET PEAS AND SAFFRON
2021-02-22 1. Blend liquids + spices- To start, fit a 7 cup food processor with a steel S blade. Add two tablespoons of chickpea liquid to the processor along with the tahini, olive oil, lemon juice, garlic, salt, cumin, ground coriander, smoked paprika and cayenne. Blend on low for 1 minute, scraping sides as needed.
From sweetpeasandsaffron.com


SLOW ROASTED HADDOCK WITH SAFFRON SAUCE | RECIPE | CUISINE FIEND
2019-03-21 For the sauce, steep the saffron in lightly warmed up wine for 15 minutes or longer. 3. Season the fish fillets with salt and white pepper. Heat the oil in a frying pan over medium heat and sear the fish on the skin side for 1-2 minutes. Place them, skin side up in an oven dish and transfer to the oven or drawer. They need to cook for 45-50 ...
From cuisinefiend.com


ROASTED PEPPERS WITH SAFFRON - CYCLINGFORUMS.COM
2007-11-25 General fitness, health and nutrition ...
From cyclingforums.com


ROASTED-PEPPER SAFFRON TART RECIPE | RECIPE | TART RECIPES, …
Sep 20, 2020 - Smoky roasted red peppers and creamy saffron custard are layered over a basic pate brisee crust. Sep 20, 2020 - Smoky roasted red peppers and creamy saffron custard are layered over a basic pate brisee crust. Pinterest. Today. Explore . When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore …
From pinterest.com


ROASTED PEPPER & SAFFRON RISOTTO - DONATELLA ARPAIA - RECIPES
2017-08-30 3 Peppers (orange or red) roasted and diced; 1 cup of dry white wine; 1 lime zest and juice; 1 tbsp. freshly chopped thyme; 1 tbsp. of freshly chopped oregano; 1 generous pinch of saffron threads; 5 tablespoons of unsalted butter; 2 tablespoon of extra virgin olive oil; 1 tbsp. olive oil; ½ cup freshly grated parmesan cheese
From donatella.com


SAFFRON AND ROASTED PEPPER RICE • FANCY APRON
2020-03-13 Let stand for 15 minutes. While the peppers are waiting, cook the rice according to package directions with saffron infused chicken broth. After the peppers have rested, scrape off the blackened peels and discard. Remove stems and seeds. Dice peppers and onions.
From fancyaproncooking.com


SAFFRON RISOTTO WITH ROASTED RED PEPPERS AND WILD GARLIC RECIPE
Remove from the oven, allow to cool and remove the charred skin. Cut the pepper into thin strips. Rinse the wild garlic and cut into thin strips. Rinse the rice and drain well. Heat the fat in a large pot and sauté the rice briefly. Stir in the saffron and about 1/2 of the vegetable broth. Bring to a boil, then reduce the heat and simmer. Stir ...
From eatsmarter.com


EASY TO MAKE OVEN-ROASTED SALMON RECIPE WITH SAFFRON DIJON SAUCE
2018-09-29 Instructions. Grab 2 fillets of fresh salmon (about 1 inch in thickness each), drizzle them with extra virgin Spanish olive oil and a squeeze of fresh lemon juice, rub all over the fillets and season with sea salt and freshly cracked black pepper, add the salmon fillets to a baking dish lined with parchment paper and into a pre-heated oven bake ...
From spainonafork.com


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