Roasted Red Pepper Tart w/Ricotta

27 June, 2011

 

This recipe came from Chow.com

 

 

 

I had a few personality clashes with the crust - blind baking is still troublesome for me - but it turned out very nicely anyway. I would definitely cut back on the salt next time - the feta and olives add quite enough - and I might go with a whole-wheat crust next time, which would stand up to the robust flavors.

 

Still, all-in-all, I'm very pleased.

 

Grade: B+

Done