Red Pepper and Onion Tart

Crust:

¾ cup Paul’s 7 Grain Flour

½ cup unbleached white flour

¼ t salt

¼ t baking powder

6 T butter

1 large Coyote Run Farm egg

1 T water

Combine flour, salt, baking powder. Mix well. Cut butter into flour mix. Using hands break butter into small pieces and pinch and squeeze together. Mix until no large pieces remain. Beat egg and water together. Forcefully mix into flour until it holds together. Cool in refrigerator 30 minutes then roll out and fit into 9 or 10 inch pie pan.

Filling:

2 Coyote Run Farm medium red bell peppers

1 Coyote Run Farm medium red onion

3 T olive oil

½ t salt

½ t pepper

¾ whole milk

¼ cup Reichert’s Dairy Air chevre

6 Coyote Run Farm eggs

4 T Reichert’s Dairy Air fetta

Thinly slice peppers and onions. Heat olive oil in large fry pan. Cook 10 minutes on medium heat stirring frequently. Mix remaining ingredients in food processor and process for one minute. Combine egg mixture with peppers and onions. Pour into crust. Bake at 350 for 30 to 40 minutes on the lower 1/3 of the oven. Cool to nearly room temperature before serving.

*Variations—add fresh chopped rosemary to crust and use fresh garlic in filling