Roasted Pepper Tart

Ingredients

• 0.5 cup butter cold cubed
• 1.5 cups flour all-purpose
• 2  garlic clove minced
• 2 medium bell pepper green halved seeded
• 8 ounces monterrey jack cheese shredded divided
• 0.3 cup olive oil 
• 2.3 ounces olives ripe drained sliced canned
• 4.5 teaspoons oregano fresh minced
• 3 medium bell pepper sweet red halved seeded
• 0.1 teaspoon salt 
• 3 tablespoons water 

Equipment

• bowl
• frying pan
• oven
• pizza pan

Directions

1. In a large bowl, combine flour and salt; cut in butter until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Cover and refrigerate for 1 hour.
2. Broil peppers 4 in. from the heat until skins are blistered and blackened, about 10 minutes. Immediately place peppers in a bowl; cover and let stand for 15-20 minutes. Peel off and discard charred skin. Coarsely chop peppers; place in a bowl.
3. Add oil, garlic and oregano; toss to coat. Set aside.
4. Roll out dough to fit a 12-in. pizza pan.
5. Transfer to pan. Prick dough thoroughly with a fork.
6. Bake at 350° for 30-35 minutes or until lightly browned and crust begins pulling away from edges of pan. Cool completely.
7. Sprinkle 1 cup cheese over crust.
8. Sprinkle with pepper mixture and remaining cheese. Arrange olives around edge.
9. Bake at 350° for 10-15 minutes or until cheese is melted.
10. Serve immediately.