Recipe for Red Pepper and Tapenade Tart (Πιπερόπιτα με Πάστα Ελιάς)

Workmen have been at the house for a week replacing our ancient furnaces with a new boiler. For the last five hours they’ve been struggling to run long lengths of pipe through a narrow opening in the basement ceiling's sheetrock. The sound made by repeatedly pounding and banging on metal ductwork is impressively loud.

It’s odd to have so much racket during the day; I’m used to a silent house. Mind you, I’m not complaining and am glad we’re having the work done. It’s just interesting how sustained noise interferes with my ability to hold a coherent thought.

When the men left for lunch, blissful silence briefly returned. I took the opportunity to eat in peace, and enjoyed the last of the Red Pepper and Tapenade Tart for lunch. Three days in the refrigerator and it still tasted terrific; this recipe’s a keeper.

Red Pepper and Tapenade Tart (Πιπερόπιτα με Πάστα Ελιάς)
Serves 4-6 (one 9” tart)



Mediterranean Cooking in Alaska has moved as of March 2011. To read this post please go to


http://www.laurieconstantino.com/red-pepper-and-tapenade-tart/


Please click on over and visit my new site. Thank you!