Roasted Pepper Tart

• 1-1/2 cups all-purpose flour
• 1/8 teaspoon salt
• 1/2 cup cold butter, cubed
• 3 to 4 tablespoons water
• 3 medium sweet red peppers, halved and seeded
• 2 medium green bell peppers, halved and seeded
• 1/3 cup olive oil
• 2 garlic cloves, minced
• 4-1/2 teaspoons minced fresh oregano
• 2 cups shredded Monterey Jack cheese, divided
• 1 can (2-1/4 ounces) sliced ripe olives, drained

1. In a large bowl, combine flour and salt; cut in butter until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Cover and refrigerate for 1 hour.
2. Broil peppers 4 in. from the heat until skins are blistered and blackened, about 10 minutes. Immediately place peppers in a bowl; cover and let stand for 15-20 minutes. Peel off and discard charred skin. Coarsely chop peppers; place in a bowl. Add oil, garlic and oregano; toss to coat. Set aside.
3. Roll out dough to fit a 12-in. pizza pan. Transfer to pan. Prick dough thoroughly with a fork. Bake at 350u0b0 for 30-35 minutes or until lightly browned and crust begins pulling away from edges of pan. Cool completely.
4. Sprinkle 1 cup cheese over crust. Sprinkle with pepper mixture and remaining cheese. Arrange olives around edge. Bake at 350u0b0 for 10-15 minutes or until cheese is melted. Serve immediately.

flour, salt, cold butter, water, sweet red peppers, green bell peppers, olive oil, garlic, fresh oregano, shredded monterey jack cheese, olives

Taken from www.tasteofhome.com/recipes/roasted-pepper-tart/ (may not work)