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New Orleans Bread Pudding with Vanilla Bourbon Sauce by Alex Hitz Bars by Alex Hitz

Red Pepper Tart

This quiche can be served warm or cold, at any time of the year, as a main or first course, or cut into piece as an easy hors d’oeuvre.




YIELD: 8 to 10 servings


8 large red bell peppers
5 whole eggs
5 egg yolks
1 cup heavy cream
1 tablespoon lemon juice
½ cup grated Gruyère cheese, firmly packed
3 tablespoons chopped chives
2 teaspoons chicken stock base
1 teaspoon sugar
½ cup grated Parmesan cheese
2 tablespoons salted butter, melted
1 ¼ teaspoon salt
¼ teaspoon ground black pepper
Basic Pâte Brisée



  • Preheat the oven to 450°F.

  • Roast the peppers on a baking sheet in the oven for 15 to 20 minutes, until the skins begin to blacken and blister. When the skins are fully blistered, remove the peppers form the oven, let them cool for 2 to 3 minutes, and then cover them with plastic wrap and let them steam for 15 minutes (the steam will loosen their skin). Remove the plastic wrap and peel the skin. Chop the peppers in half, discard the seeds, and dice the remaining pepper strips.

  • Let the pepper drain in a colander for at least 15 minutes, tossing them occasionally, to get out all of the extra water.

  • In a food processor fitted with the metal blade, puree the peppers until they are smooth. The pureed peppers should measure about 4 cups.

  • In a large mixing bowl, whisk together the eggs, egg yolks, cream, lemon juice, Gruyère, chives, chicken stock base, sugar, Parmesan, melted butter, salt, and black pepper until they are well blended. Stir in the pepper puree until it is fully combined. This is gorgeous!

  • Turn the oven down to 325°F.

  • Pour the mixture into the prebaked 9 x 13-inch tart shell and bake for 25 to 30 minutes, until it is slightly firm. Remove it from the oven and let it cool for at least 15 minutes before slicing it into whatever size pieces you desire. Serve it warm or cold.


Note: You will see in the photographs the way I use cookie cutters to shape this tart into perfect size hors d’oeuvres. The advantage of making this tart in baking pans rather than pie pans allows for much easier preparation and presentation.



Happy cooking! Love, Alex.

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