Though roasted peppers have not always played a prominent role in Irish cooking, onions certainly do and have always been a staple to the foods of Ireland. With foods from around the world now readily available to most restaurants and locations, it is no surprise that more and more non-traditional foods are being introduced and featured along with the traditional foods everywhere. Ireland is certainly no exception to experimenting with new foods and new taste combinations, and like chefs everywhere, new creations abound. This roasted pepper and onion tart is one such creation that is served regularly at Lovin Catering, in Dublin. I found this delicious recipe in one of my old Irish cookbooks while I was planning my St. Paddy’s Day feast. An Irish Celebration I was a bit surprised to find a recipe with roasted peppers in an Irish cookbook, but pleasantly so.
Lovin Catering, as it is now known, was formerly called The Gallic Kitchen. It was bought out from the original owner by the former manager of the Gallic Kitchen, Kevin Doyle and his wife Natasha, in 2014. It is a gourmet cottage that offers “sophisticated yet simple food”, located in the town of Abbeyleix, Dublin. Their motto is that they serve “good, honest food from scratch with a diverse menu that offers something for everyone”. Though I’ve never been to Ireland, and therefore have never been to Lovin Catering, based on this recipe alone, I know I will just love it when I do get a chance to visit.
This tart is delicious, warm comfort food. I could eat this everyday and be a very happy camper.
Roasted Pepper and Onion Tart
1 red bell pepper, roasted, with skin and seeds removed
1 yellow or orange pepper, roasted, with skin and seeds removed Roasting Peppers
2 TBSP olive oil
1 onion, sliced thick
dash of sugar
basic dough Chicken Pot Pie
1/4 fresh basil, chopped
2/3 cup heavy whipping cream
salt & pepper to taste
(the butter was for my dough)
Preheat the oven to 400* F
While the peppers are resting, slice and cook the onion in olive oil with the sugar, until the onions are soft and translucent. Once the peppers have cooled, remove the skins and the seeds and slice into thick strips. Mix the onions with the peppers.
Roll out the dough to fit your tart pan and press it firmly into the pan. Add the pepper and onion mixture to the dough, making sure to spread it evenly overt the dough. Combine the eggs, cream salt & pepper and basil and mix well. Then carefully pour the egg mixture over the peppers and onions, making sure to evenly cover the vegetables. Bake uncovered for about 30-40 minutes, or until the crust is lightly golden and the egg mixture is completely set and does not jiggle when moved.
The finished tart is a delectable treat to be enjoyed either on its own or as a compliment to your meal.