Roasted Bell Pepper Tart 1 prepared ready made pie crust place into pie plate or tart pan Filling 1 red pepper 1 yellow pepper 1 green pepper 2 garlic cloves crushed 1/3 onion minced 2 tablespoons olive oil 1 cup mozarella cheese grated 2/3 cup milk 2 eggs 1 of 2 tablespoons basil fresh, chopped salt & pepper to taste Preheat over to 400 degrees. Cut peppers (all bell peppers in this recipe) in half and lay with the skin side up on a lightly greased or foil lined cookie sheet, Mix the garlic, oil and onions and baste the peppers with this mixture. Cook in preheated oven for 20 minutes until the skins char. Remove from oven and let the peppers cool slightly. Chop peppers in strips and lay on the bottom of the pie crust. Place the mozarella cheese over the peppers. Beat the eggs and milk together, add the basil and season with salt and pepper. Pour over the peppers and cheese. Place pie pan on a cookie sheet and return to the oven for 20 minutes to bake or until done. Cool slightly and serve.
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