Roasted Pepper and Onion Tart

This Roasted Pepper and Onion Tart is a delightful Moroccan-inspired dish, bursting with vibrant flavors and a crispy, flaky base. Perfectly seasoned and dairy-free, it's a wonderful option for a light meal or appetizer.

Ingredients

• Whole wheat flour - 150g
• Olive oil - 50ml
• Water - 60ml
• Red bell pepper - 1 medium, sliced
• Yellow bell pepper - 1 medium, sliced
• Red onion - 1 medium, thinly sliced
• Garlic - 2 cloves, minced
• Cumin - 1 teaspoon
• Coriander - 1 teaspoon
• Paprika - 1 teaspoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Fresh parsley - 2 tablespoons, chopped
• Balsamic vinegar - 1 tablespoon

Steps

1. Preheat the oven to 200°C (400°F).
2. In a bowl, mix the whole wheat flour and a pinch of salt. Gradually add olive oil and water, mixing until a dough forms.
3. Knead the dough on a floured surface for about 5 minutes until smooth. Wrap in plastic wrap and let it rest for 15 minutes.
4. While the dough is resting, toss the sliced peppers and onions with olive oil, minced garlic, cumin, coriander, paprika, salt, and black pepper in a large bowl.
5. Spread the vegetable mixture on a baking sheet and roast in the preheated oven for about 20 minutes, until tender and slightly caramelized.
6. Roll out the dough to fit a tart pan (about 25cm) and place it in the pan, pressing the edges down.
7. Once the vegetables are roasted, remove them from the oven and let cool slightly. Then, spoon the mixture into the tart crust.
8. Drizzle balsamic vinegar over the top and sprinkle with fresh parsley.
9. Bake the tart in the oven for an additional 15 minutes until the crust is golden brown.
10. Allow the tart to cool slightly before slicing and serving.

Nutrition

• Calories: 320
• Protein: 6 g
• Carbs: 45 g
• Fiber: 8 g
• Sugar: 6 g
• Sodium: 250 mg
• Cholesterol: 0 mg
• Total Fat: 12 g
• Saturated Fat: 1 g
• Unsaturated Fat: 11 g
• Water: 0.2 L

Health Benefits

• Rich in vitamins and antioxidants from the peppers and onions.
• Whole wheat flour provides more fiber than refined flour, aiding digestion.

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