A flaky, buttery tart shell is the perfect vessel for just about any filling you can think of. In this savory version, roasted bell peppers and a creamy ricotta-feta mixture make for an easy, Mediterranean-inspired side dish that also travels well. Serve a wedge along with a green salad tossed in a tangy red wine vinaigrette.
Special equipment: You will need a 9-inch round tart pan with a removable bottom to make this dish.
What to buy: Store-bought ricotta works fine in this recipe, or you can make your own.
1/4 cup kalamata olives, pitted and sliced in quarters lengthwise
For the peppers:
Heat the broiler to high and arrange a rack in the top third of the oven. Place the peppers directly on the rack. Roast, turning occasionally, until the peppers blacken and blister on all sides, about 20 minutes.
Remove the peppers from the oven and place in a medium heatproof bowl. Cover tightly with plastic wrap and let sit until cool enough to handle and the skins easily peel away, about 30 minutes.
Remove and discard the skins, seeds, and membranes of the peppers. Slice into 1/2-inch-thick strips (you should have about 1 cup), transfer to a small bowl, and season with salt and pepper; set aside.
For the dough:
Place the measured flour and salt in a food processor fitted with a blade attachment and pulse several times to combine. Scatter the butter pieces over the flour mixture and pulse until the mixture resembles coarse meal, about 8 to 10 (1-second) pulses.
Remove the lid from the processor and drizzle the measured ice water evenly over the flour mixture. Replace the lid and pulse until the dough starts to form small clumps, about 15 to 20 (1-second) pulses. (To test the dough, squeeze a small handful together: If it is crumbly and not holding together, add more ice water, 1 teaspoon at a time, and pulse to combine.)
Turn the dough onto a lightly floured work surface and pat it into a disk. Roll it out to about 12 inches in diameter and 1/8 inch thick. Transfer the dough to a 9-inch round tart pan with a removable bottom and gently pat it into the bottom edges and around the sides of the pan. Trim any excess dough hanging over the sides. Cover the tart shell with plastic wrap and refrigerate until firm, at least 1 hour.
When the tart shell is ready, heat the oven to 350°F and arrange a rack in the middle.
Place the tart shell on a baking sheet and discard the plastic wrap. Line the tart with a piece of parchment paper or aluminum foil large enough to overhang the edge by 1 inch, then fill it with pie weights or dried beans. Bake until the crust is set and light brown, about 20 minutes. Remove the pie weights and parchment paper and continue baking until the crust is dry to the touch, about 10 minutes more. Meanwhile, prepare the filling.
For the filling:
Place the ricotta, 1 cup of the feta cheese, the oregano, salt, and pepper in the clean bowl of a food processor fitted with a blade attachment. Process until the mixture is smooth and combined, about 1 minute.
When the tart shell is ready, transfer it and the baking sheet to a wire rack and, while the shell is still warm, add the ricotta mixture and spread it into an even layer. Decoratively arrange the roasted pepper slices across the top of the filling. Evenly sprinkle with the olives and the remaining 1/4 cup feta cheese.
Return the tart (on the baking sheet) to the oven and bake until the feta on top turns golden brown, about 40 minutes. Remove the tart from the baking sheet and place on a wire rack. Cool to room temperature before serving, about 45 minutes.