Categories: Appetizers, Vegetarian 
      Yield: 6 servings 
  
      1    Recipe Savory Tart Dough 
      3 md Bell pepper 
      2 lg -Bell peppers; mixed 
           -colors, but preferably 
           -Red and Yellow 
      4 tb Olive oil 
      1 sm Red onion; quartered, 
           -sliced thinly crosswise 
      2    Garlic cloves; minced 
           Salt 
    1/4 c  Water or white wine 
           Pepper 
      1 c  Basil leaves, loosely packed 
           - and roughly chopped 
      2 tb Parmesan or Romano cheese 
           - (grated) 
      2    Whole eggs; plus 
      2    Egg yolks 
  1 1/2 c  Light cream 
      1 c  Provolone cheese, grated 
     20    Black Nicoise olives, pitted 
  
  PREPARE THE TART DOUGH. If you are using unyeasted crust, partially prebake 
  it. Halve the peppers lengthwise, remove the seeds and veins, then halve 
  them crosswise and slice very thinly. Warm 2 tablespoons of the olive oil 
  in a wide pan, add the peppers, onion, half the garlic and 1/4 teaspoon 
  salt. Saute over medium-high heat for several minutes, then lower the heat, 
  add the water or white wine, cover and stew until the peppers and onion are 
  very soft and sweet. If the peppers and onion threaten to stick as the 
  sugars are released, add additional small amounts of water or wine. Taste 
  for salt, and season with freshly ground black pepper when the peppers and 
  onion are finished cooking. Put 2 tablespoons of the olive oil in a blender 
  jar with the remaining garlic and a few of the basil leaves and puree. 
  Gradually add the rest of the basil leaves, using more oil if necessary. 
  Scrape the puree out of the jar, stir in the Parmesan or Romano cheese and 
  season with salt. If using the yeasted tart dough, prepare the shell, then 
  make the custard. Beat the eggs and yolks together, then add the cream, 1/2 
  teaspoon salt and pepper. Preheat the oven to 400F. Paint the crust with 
  the basil puree, then lay half the grated Provolone cheese on top, followed 
  by the peppers and onion, and the olives. Add the remaining cheese, then 
  the custard. Bake the tart in the center of the oven until it is golden 
  brown, and set, 35 to 40 minutes. Let the tart rest 5 to 10 minutes before 
  serving. 
   
  DEBORAH MADISON - PRODIGY GUEST CHEFS COOKBOOK