Pie with roasted peppers, mushrooms, and corn

Roasted bell pepper, mushroom, and corn tart: an explosion of flavors and colors in a delicious dish

Preparation time: 30 minutes
Baking time: 45 minutes
Total time: 1 hour 15 minutes
Number of servings: 6-8

If you are looking for a recipe that combines the taste of vegetables with a crispy and creamy texture, you have come to the right place! The roasted bell pepper, mushroom, and corn tart is perfect for a light dinner or to impress your guests. This recipe stands out for its versatility, as it can be served warm or at room temperature, making it ideal for any occasion.

A brief history: Tarts have a rich history, with deep roots in world cuisine. Over time, they have evolved and adapted, incorporating ingredients and techniques from various cultures. The vegetable tart, such as this one with roasted bell peppers and mushrooms, is a perfect example of how simple ingredients can be transformed into sophisticated and delicious dishes.

Ingredients:

For the dough:
- 200 g wheat flour
- 100 g cold butter, diced
- 1/2 teaspoon salt
- 1 egg
- 6 tablespoons very cold water

For the filling:
- 4 red bell peppers
- 1 jar of mushrooms (about 400 g)
- 100 g corn kernels (fresh or canned)
- 3 slices of pastrama (or ham, depending on your preference)
- 1 tablespoon olive oil
- 100 g grated cheese
- 4 eggs
- Salt and pepper, to taste
- Dried thyme, to taste
- 3 tablespoons breadcrumbs

Preparation:

Step 1: Preparing the dough
Start by placing the flour in a large bowl. Add the cold butter, diced, and begin to knead with your fingers until you obtain a texture similar to large crumbs. This step is essential for obtaining a tender and crispy dough, so don’t rush!

- Useful tips: Make sure the butter is very cold to prevent it from melting during kneading. You can leave the butter in the freezer for 15-20 minutes before using it.

Add the beaten egg and very cold water, a little at a time, continuing to knead until the dough becomes homogeneous. Form a ball from the dough, wrap it in plastic wrap, and place it in the refrigerator for 30 minutes.

Step 2: Preparing the filling
Meanwhile, you can prepare the filling. Place the bell peppers on a tray and roast them in the preheated oven at 200 degrees Celsius for about 30 minutes or until their skin becomes black and peels off easily. After roasting, let them cool slightly, then peel them and cut them into strips.

- Personal note: I recommend using bell peppers of various colors to add an aesthetic touch to the dish.

In a pan, heat the olive oil and add the finely chopped mushrooms. Sauté them for 5-7 minutes until they become slightly golden. Add the strips of roasted bell peppers, corn kernels, and diced pastrama. Season with salt, pepper, and thyme, to taste.

Step 3: Assembling the tart
After the dough has been in the refrigerator, take it out and roll it out on a floured surface until you obtain a sheet about 3-5 mm thick. Line a tart pan (or tart mold) with the dough, making sure to cover the edges well.

- Technique: Use a knife or spatula to trim the excess dough from the edges of the mold. Don’t forget to prick the base of the dough with a fork from time to time to avoid puffing.

Sprinkle the breadcrumbs on the bottom of the tart, then pour the vegetable mixture over the dough. Gather the edges of the dough in the center of the tart and pinch it with your fingers to achieve a rustic and attractive look.

Step 4: Baking
Place the tray in the preheated oven at 180 degrees Celsius and bake the tart for 40-45 minutes, or until it becomes golden and crispy. After this time, remove the tart from the oven and sprinkle the remaining grated cheese on top. Put it back in the oven for another 5 minutes until the cheese melts and becomes slightly browned.

Step 5: Serving
The roasted bell pepper, mushroom, and corn tart can be served warm or cold, making it perfect for picnics or as an appetizer at a festive meal. You can accompany it with a fresh green salad or a spoonful of Greek yogurt for a pleasant contrast.

Nutritional benefits:
This tart is not only delicious but also healthy! Bell peppers are an excellent source of vitamin C, and mushrooms are rich in antioxidants. Corn adds fiber and complex carbohydrates, providing sustainable energy. Pastrama brings protein, while eggs are a good source of essential amino acids.

Calories:
A serving of roasted bell pepper, mushroom, and corn tart contains approximately 300-350 calories, depending on the serving size and the type of ingredients used.

Frequently asked questions:
1. Can I use other vegetables instead of bell peppers?
Of course! This recipe is very versatile. You can add zucchini, eggplant, or even broccoli, depending on your preferences.

2. How can I make the tart lighter?
To reduce calories, you can use whole wheat flour for the dough or replace the butter with a healthier olive oil.

3. Can the tart be frozen?
Yes, the tart can be frozen before baking. Wrap it well in plastic wrap and keep it in the freezer for up to 2 months. When you are ready to prepare it, thaw it in the refrigerator and bake it according to the instructions.

This roasted bell pepper, mushroom, and corn tart is more than just a simple recipe – it is a culinary experience that combines tradition with innovation, bringing a touch of joy to every serving. It can easily become your favorite and that of your loved ones, bringing not only flavor to the table but also wonderful moments shared. Enjoy!