Roasted Pepper and Onion Tart

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Serves 8


    1 teaspoon ancho chile powder or pure red chile powder
    1/2 cup masa harina
    1/2 cup all-purpose flour
    4 tablespoons unsalted butter
    1/2 teaspoon salt
    1 egg
    2 to 3 tablespoons ice water

    2 tablespoons olive oil
    1 cup chopped white onion
    2 red bell peppers, roasted, seeded, peeled and diced
    1 anaheim chile, roasted, seeded, peeled and diced
    1 head roasted garlic
    1/2 cup whipping cream
    3 large eggs
    Salt and freshly ground pepper to taste

Crust: In the bowl of a food processor, put the chile powder, masa harina, flour, butter, and salt. Pulse until the butter is in pea-sized pieces. Add the egg and pulse again. With the motor runnining, dribble in the cold water until mixture starts to come together. Do not overprocess. Turn the mixture out onto a board and press together into a round disc; wrap in plastic wrap and refrigerate for at least 1 hour or overnight. Preheat the oven to 425°F. On a floured surface, roll out the dough into either a 12-inch circle or a 11x15-inch rectangle. Turn the circle of dough into a 9-inch tart pan with a removeable bottom or the rectangle of dough into a 7x11-inch rectangular pan. Prick the bottom of the dough with the back of a fork, cover with foil, and weight with dried beans, rice, or pie weights. Bake for 10 minutes. Remove the foil and weights and bake until light brown, about 10 more minutes. Remove the tart shell from the oven and cool. Reduce the oven temperature to 350°F.

Filling: In a large skillet, heat the olive oil over medium heat. Add the onion and sauté until translucent and just beginning to brown, 10 to 15 minutes. Remove from the heat and cool. Sprinkle the onion over the bottom of the baked crust. Top with the peppers and chile. Squeeze the softened garlic cloves from roasted bulb into a blender; add cream, eggs, salt, and pepper and purée. Strain the liquid mixture over the vegetables in the crust.

Bake until custard sets, about 25 minutes. Allow to sit for 5 minutes and cut into eight wedges for a first course or 36 squares for an appetizer.  Serve warm or at room temperature.