RED AND YELLOW PEPPER TART

Ingredients:

• 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

Preparation:

• 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 t