Savory pie with bell peppers and eggs

Torta salata con peperoni e uova

Savory tart with bell peppers and eggs Our original home cooking

Italian savory tart with a special filling made with bell peppers and eggs — Sweet peppers and eggs on pizza dough

yeld for 4

Pizza dough or 1 200-250 g (7-8 oz) pkt ready rolled pie crust
800 g (1lb and 12 1/4oz) sweet peppers in red, yellow and green colors
100 g (3 1/2oz) fresh, young onions, fnely sliced
1 tablespoon capers in vinegar
5 anchovy fillets in oil
Some flat-leaf parsley sprigs
Little bunch fresh chives
3 eggs
50 g (1 3/4oz) black olives, stoned
3 tablespoons extra virgin olive oil
1 tablespoon all-purpose flour
Salt

Time:
preparation: 30 minutes plus leavening time
cooking: 80 minutes
total: about 3 hours
Difficulty:
medium difficulty
Nutrition Facts (amount per serving):
Calories: XX (kCal) - XX (kJ)
Protein: XX (g)
Total fat: XX (g)
Total carbohydrate: XX (g)
Sugars: XX (g)

Savory tart with sweet peppers and eggs is a tasty recipe you can serve in a lot of occasions. Read more on our blog.
If you prefer fresh ingredients you can make it in summer and at the beginning of fall. In fact you will need fleshy bell peppers in different colors, young onions and fresh aromatic herbs (chives and parsley). Using frozen bell peppers, dried aromatic herbs and onion you are able to prepare it all year. Besides other main ingredients are: anchovies in olive oil, capers in vinegar, black olives, eggs, extra virgin olive oil.
Here's the recipe as we are used to do at home.

Prepare the dough. Prepare the pizza dough following our instructions (half the doses) or according to your recipe (you need 250 g -8 3/4oz all purpose flour).

Meanwhile pizza dough is leavening prepare the other ingredients.

Prepare the aromatic herbs. Clean, wash and chop parsley and chives.

Prepare the sweet peppers. Quarter the sweet peppers and remove their seeds. Wash under cold running water and pat dry with kitchen paper. Cut them into thin strips and put apart.
Put 2 tablespoons olive oil, anchovy fillets, capers, onion and sweet pepper strips in a non-stick frying pan. Fry slightly all the ingredients over low heat, stirring often, for at least 10 minutes. Then add 2 ladles boiling vegetable stock or, simplier, hot water together with the aromatic herbs. Season to taste with salt and keep on cooking until the sweet peppers are tender. Add the black olives, after slicing them, only few minutes before the end of cooking.
Add other hot stock or water only if necessary.
Let the sweet peppers cool.

Prepare the filling. Beat the eggs with a pinch of salt. Add them to the cold sweet peppers and stir very well.

Prepare the savory tart. Preheat oven to 180 °C (350°F). Grease a 10-by-13 -inch rectangular baking pan with the remaining olive oil and sprinkle it with the flour.
Roll out the pizza dough into a rectangular shape on a lightly floured surface and line the baking pan with it. Prick with a fork the dough and spoon the filling. Level the surface with a spoon.
Look at the photo for more details.
Then bake for about 25-30 minutes or until the dough is golden.

Wait for 5 minutes before serving.

Note

- For a quicker recipe. Prepare the sweet peppers ahead. Use ready rolled pie crust.
- For an homogeneous filling. Dice the sweet pepper flesh.

What's the right wine ?

You can accompany this savory tart with a white or red wine.