Red Pepper and Pine Nut Tartlets

Submitted by hectorthebat

"Recipes by Clotilde Dusoulier, drawn from the book Chocolate & Zucchini"

 

• Ready In: 1hr 5mins
• Ingredients: 7
• Serves: 6

ingredients

• short pastry
• 2 lbs red bell peppers
• 6 anchovies
• 1⁄2 teaspoon Tabasco sauce
• 3 tablespoons pine nuts
• 1⁄2 red bell pepper
• 2 tablespoons parsley

directions

1. Prepare the short pastry. Wrap tightly in plastic and refrigerate for 30 minutes, or up to a day.
2. Remove the stems from the roasted peppers, seed the peppers, and pat them dry with paper towels. Combine the roasted peppers, anchovies, and Tabasco in a food processor and puree until smooth. Taste and adjust the seasoning.
3. In a small skillet, combine the pine nuts with 2 teaspoons of the oil the anchovies were packed in (or olive oil if you use salt-packed anchovies) and toast until golden. This will give them extra flavour and a nice, even colour, but you can toast the pine nuts in a dry skillet if you prefer. (The roasted pepper spread and the pine nuts can be prepared up to a day ahead).
4. Remove the dough from the fridge and let stand at room temperature for 10 minutes. Preheat the oven to 350 degrees F and line a baking sheet with parchment paper. Divide the dough into six equal pieces. Working with one piece at a time, roll out the dough thinly on a lightly floured surface. Use an overturned bowl (5 to 6 inches in diameter) as a guide to cut out a disc of dough, running a sharp knife closely against the rim of the bowl. Arrange the six discs on the prepared baking sheet, prick all over with a fork, and bake for 15 minutes, watching them closely, until golden.
5. Remove the tartlets from the oven. Spread each of them with two rounded tablespoons of the roasted pepper mixture, leaving a thin margin all around. Sprinkle with pine nuts, fresh bell pepper dice, and parsley. Serve immediately with a salad of arugula or mixed greens, or cut in wedges for a fine appetizer.