Roasted Red Pepper Tart | Searching4Zen

Ingredients

• 2 medium red bell peppers
• Kosher salt
• Freshly ground black pepper
• 1 1/4 cups all-purpose flour, plus more for dusting the work surface
• 1 teaspoon kosher salt
• 8 tablespoons cold unsalted butter (1 stick), cut into 1/2-inch cubes
• 3 tablespoons ice water, plus more as needed
• 1 cup whole-milk ricotta cheese (about 4 ounces)
• 1 1/4 cups crumbled feta cheese (about 5 1/2 ounces)
• 2 teaspoons packed, coarsely chopped fresh oregano leaves
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 cup kalamata olives, pitted and sliced in quarters lengthwise
• 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.
• When the tart shell is ready, heat the oven to 350°F and arrange a rack in the middle.
• 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.
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• Pastry