Roasted Mini Bell Pepper and Feta Tartlets

These were the light and delicious result of my first experiment with savory tarts.


I made two versions – one with feta cheese and one with boring cheese (alpine style combined with parmesan) for the boyfriend since he’s not a feta lover. I actually don’t recommend the substitution – feta mellows when baked so stick with it even for selective eaters.
I made the recipe with baby or mini peppers, but I’m sure regular would do. Just adjust the roasting time. I like the mini peppers because they stay fresh longer and they’re the perfect size if you only want a little bit of pepper. Basically perfect for a 1 or 2 person household.


6-8 mini bell peppers, variety of colors (or 1 or 2 regular)
Feta cheese
Parmesan cheese, grated
Olive oil

3.4 oz all purpose flour
2.25 oz butter
pinch of salt
2 tbs ice water

makes 6 tartlets

1. Turn your broiler on high and arrange the peppers on a baking sheet or roasting pan. Place sheet on middle oven rack or approximately 9 inches from the heating element. Turn the peppers when the skin begins to blister, after about five minutes. Remove from oven when the second side begins to blister, another 5-8 minutes.
2. Place peppers immediately in a brown paper bag and close. This will steam the peppers and loosen the skin. Leave in the bag for 8 minutes, them remove and use your fingers to pull the skins off (discard skin). Slice peppers into thin strips then toss lightly with olive oil. 
3. While the peppers are roasting, combine the flour, salt and butter in a food processor. Pulse until mixture looks course like pebbles. Add water and pulse until dough starts top form.
4. Move dough to lightly floured surface and form into a ball. If the dough is cool enough, you can begin rolling it out. If it is too sticky, refrigerate it for up to 1 hour.
5. Roll dough into large rectangle to desired thickness, roughly 1/8 inch. Using tartlet pans as a guide, cut circles to fit the pans. Gently lift and drape dough over each pan and form to sides. To trim excess dough roll a rolling pin over the top of the pan. Repeat until all pans are full. You may need to re-roll the dough to finish. Prick with a fork or toothpick. Cover each pan with foil (should touch the dough).
6. Place pans on a baking sheet and freeze for up to 30 minutes.
7. Preheat oven to 425 F. You can use pie weights (or uncooked dried beans) to weigh down the shells as you bake them. Bake for 9-15 minutes until dough begins to set, then remove foil (and weights) and bake for 6-8 minutes longer, until dough looks dry and begins to brown lightly. Remove from oven.
8. Place strips of peppers in the tart shells, distributing evenly. Crumble feta over the peppers and sprinkle parmesan on top. Use your judgement – do you like a lot of cheese or a little?
9. Bake 6-8 minutes. Serve immediately.

Enjoy! Inspiration for this recipe came from here and here.

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