4 lg Red bell peppers
1 tb Olive oil
1/2 ts Ground cumin
Kosher salt; to taste
Freshly-ground black pepper;
-to taste
1 Pate Brisee tart shell;
-pre-baked
2 1/2 c Grated sharp Cheddar cheese
Heat oven to 350 degrees. Remove the seeds and ribs from the red peppers,
then slice into strips about 1/4-inch wide; set aside.
In a medium saute pan, warm the olive oil over high heat. Add the pepper
strips, sprinkle with ground cumin, and saute over high heat for about 4
minutes; season with salt and pepper. Remove from heat.
Sprinkle the tart shell with the grated cheese; neatly arrange the pepper
slices on top. Bake the tart for about 5 minutes, or until the cheese
melts. Slice and serve immediately.
Yields
1 servings