GLOSSMON
OLDSMOBILE

On Telegraph at the
TeI-12 Mall, Southfield

35

GLAISSMOR M

N DOI

On Telegraph at the
Te1-12Mall, Southfield

NIMV ia t • \

354-3300

GLOSSMON
SORB

ounces)
3 tablespoons olive oil
1/2 teaspoon each salt and pepper
1 tablespoon chopped fresh
marjoram, or 1 teaspoon dried
1 cup whole-milk or part-skim
ricotta
4 eggs
1/4 cup grated Parmesan
One 9-to 10-inch tart pan

The cornmeal crust on this tart gives
it a vaguely southwestern flavor. If you
"'
choose not to use a variety of peppers
7, 7.;n7
in this tart, use only red and yellow,
for they are sweeter than green.
1. Prepare and chill the dough.
2. To make the filling, slice the
peppers and onion thin. Heat the
olive oil in a wide, shallow pan and
add the vegetables. Season with the
salt and pepper and cook over medi-
um heat stirring or tossing frequently,
until the vegetables are wilted, about
ten minutes. Stir in the marjoram,
pour into a mixing bowl, and cool.
Place the remaining filling ingre-
dients in a food processor and
process for about one minute until
smooth.
3. Set a rack at the lower third of
the oven and preheat to 350 degrees.
4. To make the crust, place the
dough on a lightly floured work sur-
face and scatter flour over it. Roll the
dough out into a 13- to 14-inch circle.
Fit the dough into the pan and trim
away all but 1/2 inch of the excess
around the edge of the pan. Fold the
excess back into the pan. Press the
dough firmly against the bottom and
side of the pan, then using the thumb
and index finger of one hand, press
against the side of the crust and down
on the top edge to make the rim
smooth and even.
5. Combine the ricotta and pepper
mixtures, correct the seasoning if nec-
essary, and pour into the crust. Bake
for 30 to 40 minutes, until the filling
is set and the crust is baked through.
Cool on a rack.
6. To unmold the tart, stand the
tart pan on a large can or canister and
allow the pan to fall away. Slide the
tart from the pan bottom onto a large,
On Telegraph at the
TeI-12 Mall, Southfield
flat-bottomed platter.
Serving: Serve the tart warm or at
i
e
tt
Wl
'4 A<:,, ,,ZACASFOTEMal
room temperature. It gains flavor as it
cools a bit.
Storage: Keep the tart at room tem-
perature until served.
Refrigerate, covered with a plastic
wrap, for longer storage. Hint for suc-
Send a gift
cess: Cook the peppers and onions
subscription to
FRITTATAS on page 146

M

NEW 1998 BRAVADA

$ 335o D* 36 MO.

*2
*,

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GLASSMOM G SSMOM GIASSMOM
OLDSMOBILE „ MINDOI
SORB

35 4- 3300

On Telegraph at the .
Te1-12Mall, Southfield

354- 3300

i.#404)..4.40155M S PARMaaggligs'i

falvizsgm,

From catalog returns to gifts to oversize cargo,
we'll package it professionally and send it the
best way possible.
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mins-

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