Freeform Red-Pepper Tart

This is a great recipe for summer, when bell peppers are under $2/lb. But it's what you would call a work in progress... Pretty good, and half of it looked great, but the other half unfolded on me (too much filling?). So next time I make it, I'll update the recipe. Really pretty, though! And surprisingly quick.

Freeform Red-Pepper Tart

Crust:
2 cups all-purpose flour
1 packet active dry yeast
2 tbsp olive oil
about 1/2 cup warm water
dash salt
1 tsp sugar

Dissolve the yeast in the water. Let sit while you mix the flour, oil, salt, and sugar in a bowl. Stir in the water/yeast mixture with your hands until the dough comes together enough to knead; if more water is needed, add by teaspoonfuls. Dough should be neither sticky nor crumbly. Kneed about 8-10 minutes, until smooth and elastic. Cover with plastic wrap and let rise until doubled in volume (it's pretty hot here today so this took only half an hour). Punch down, knead a few times, and let rise again till doubled.
Filling:
2 large red bell peppers, coarsely chopped (I used 3, and it was too many--too messy to eat)
3/4 cup crumbled feta
2 two-inch sprigs fresh rosemary
1 tbsp coarse Dijon mustard
1 tbsp olive oil

Cook the bell peppers over high heat in the oil until they just begin to blacken, about 7 minutes. Turn off the heat but leave them in the pan, stirring occasionally. Meanwhile, leave your plastic cutting board too close to the stove, so that it melts all over your stovetop (you can skip this step, of course).

Assembly:

Preheat oven to 400 degrees.
Knead the dough a few times to deflate it. Roll it out as large as you can, ideally about a foot in diameter. Spread the mustard thinly over, leaving a three-inch border around the edges. Pile the bell peppers in the center of the dough, again leaving about a three-inch border. Sprinkle the feta over, aiming for an even distribution. Tear the rosemary into small pieces and sprinkle over.

Fold the edges of the dough over themselves and over some of the filling, twisting the dough in paces to keep the dough in place. Fold it much farther over than you think is necessary, and pinch it to attach it to the bottom layer of dough.

Bake about 20 minutes, until golden and starting to brown in places. Let cool, at least a little, before cutting in slices and serving.

Here it is, unbaked:
Fold the edges more than that!!

Makes 4 large slices.