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Roasted red pepper tart with black olive tapenade and Parmesan cheese from Once Upon A Tart…: Soups, Salads, Muffins, and More from New York City's Favorite Bakeshop and Café by Carolynn Carreño and Frank Mentesana and Jerome Audureau
- basil
- red peppers
- capers
- Parmesan cheese
- black olives
- light cream
- semolina flour
- yellow onions
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