1. Preheat oven to 375 degrees.
2. Pulse the flour, 1/2 teaspoon of salt and all but 1 tablespoon of the butter in a food processor or stir by hand until you get a course dought..
3. Place ball of dough in a oiled pie pan, spread out the cover bottom of pan, pinching excess dough to the sides to complete shell. Refrigerate.
4. Melt remaining 1 tablespoon of butter with the olive oil over medium-low heat in a saucepan. Add the red and yellow peppers, leek, salt and pepper. Cook for 15 minutes over the stove. Transfer to a bowl to cool.
5. Preheat oven to 375 degrees. Beat the egg whites, mozzarella, Grana Padano, cream, basil and parsley. Add the Pepper/Leak filling created above and stir.
6. Pour mixture into the prepared pie crust. Bake 40 minutes or until tart is golden.
TUSCAN PEPPER & LEEK TART
1 Cup unbleached flour, plus extra salt
9 Tablespoons unsalted butter 2 tablespoons extra virgin olive oil
1 red pepper diced
1 yellow or green pepper diced 1 leek, trimmed and diced
1/2 teaspoon black pepper
3 eggs (I eliminate the yolks myself)
1/2 cup grated smoked mozzarella
1/4 Cup grated Grana Padano (use Pecorino Romano or Parmesan if not available)
1/3 cup heavy cream (half and half works fine, however)
6 basil leaves (FRESH), torn
1 tablespoon finely chopped parsley 1. Preheat oven to 375 degrees. 2. Pulse the flour, 1/2 teaspoon of salt and all but 1 tablespoon of the butter in a food processor or stir by hand until you get a course dought.. 3. Place ball of dough in a oiled pie pan, spread out the cover bottom of pan, pinching excess dough to the sides to complete shell. Refrigerate. 4. Melt remaining 1 tablespoon of butter with the olive oil over medium-low heat in a saucepan. Add the red and yellow peppers, leek, salt and pepper. Cook for 15 minutes over the stove. Transfer to a bowl to cool. 5. Preheat oven to 375 degrees. Beat the egg whites, mozzarella, Grana Padano, cream, basil and parsley. Add the Pepper/Leak filling created above and stir. 6. Pour mixture into the prepared pie crust. Bake 40 minutes or until tart is golden.
1/4 lb butter
4 eggs
1 tsp lemon extract
1 cup sugar
1 tbsp lemon peel
3 tsp baking powder
3 cups flour
Melt the butter in a bowl. Add 3 eggs and the lemon extract, stirring rapidly. Add the sugar and stir. Add the lemon peel, baking powder and flour, stirring all the while. Cover and refrigerate for 4 hours.
Take the dough and split it in half, putting each half on a cookie sheet. Spread each to the length of the sheet. Take the yolk of one egg, add water, and spread the glaze on the top of each half. Bake in a 350 degree oven for 20 minutes.
Remove, let cool and cut in a sawing motion using a serrated knife. The slices should be 5/8 inch thick. Put back on the cookie sheets, and bake in a 300 degree oven for 10 minutes.