← All recipes

Roasted Red Pepper and Onion Tart (ovo-lacto)

Roasted Red Pepper and Onion Tart (ovo-lacto) is built on Nonfat Cottage Cheese and Eggs. Save it, add the ingredients to your shopping list, and cook it tonight.

Ingredients

• 1 bunch
• 16 oz
• 4

Method (preview)

1. 1

   Oven roast the onion at 450F for an hour; let cool, peel and dice.

2. 2

   Char the red peppers until black under broiler, let cool, peel, seed and dice.

3. 3

   Bake 35 to 45 minutes at 400F until just set but not dry (test with a toothpick).

4. 4

   Cool to room temp. I let it cool 1/2 hour and served it still hot, then had some much later when it was room temp -- it definitely tasted better at room temp. This comes out much like a souffle.

5. 5

   With this I served a pasta salad

6. 6

   Cook 1/2 box rigatoni until al dente; drain, cool.

7. 7

   Steam a small crown broccoli, until bright green, tender but still a little crunchy.

8. 8

   Cool and chop.

9. 9

   Add to pasta.

10. 10

    Slice a handful of mushrooms and chop 4 or 5 cloves garlic.

11. 11

    Marinate in bottled Italian dressing.

12. 12

    Add to pasta.

13. 13

    Also add to pasta: 3 green onions, sliced thinly, a small carrot, peeled and grated, couple tablespoons fresh parsley, minced, a teaspoon each fresh marjoram and oregano, minced, about 4-5 ounces yellow cheese, diced finely or grated.

14. 14

    Moisten with a heaping tablespoon mayo.

15. 15

    Chill.