Red bell peppers

I often return home from France and Italy with new food ideas. Trying an idea or making something learned from a prior trip, combined with jet lag, help extend the feeling of a trip.

Tonight, it’s a red bell pepper tart I learned on a 2006 visit to France. (Thank you, Sophie!) Place a rolled out puff pastry in a quiche dish, spread it with Dijon mustard, fill with sliced red bell peppers and bake about an hour at 350, or until the crust is done. Oh, how I love three-ingredient dishes. Here it is, ready for the oven. 

With a roast chicken (hot from the grocery store, picked up on my way home) and lettuce leaves tossed in olive oil and vinegar, this makes an easy and nice dinner. Red wine, anyone?

 - PJ