Yields 10 Small or 6 Large Tarts
Gnocchi Tart Base
6 cups milk
13 oz. semolina
Salt and white pepper
3 eggs
2 oz. Parmesan cheese, grated
Tart Filling
2 tbsp. olive oil
1 red bell pepper, roasted, peeled and cut in strips
1 yellow bell pepper, roasted, peeled and cut in strips
1 small onion, thinly sliced and sautéed
3 spicy sausages, cooked and cut in 1/8″ rounds
3 oz. moroccan olives, pitted
1 lb. mozzarella cheese, grated
3 oz. Romano cheese, grated
1 tbsp. fresh rosemary, finely chopped
Pinch chili flakes
Directions for Gnocchi Tart Base
Bring seasoned milk to a single boil. Add the semolina, stirring continuously and pressing out any lumps. Over medium heat, continue to cook about 15 minutes, stirring continuously. Transfer to a clean bowl and with an electric mixer, beat in eggs and Parmesan. Mix until well combined.
With wet hands, make into 6″ rounds on an oiled sheet pan; pat smooth. Bake tarts on well-oiled sheet pan for approximately 15 minutes at 375°.
Directions for Assembly
Divide peppers, onions, olives and sausage among tart bases. Sprinkle mozzarella and Romano cheeses on top; scatter rosemary over all.