Roasted Red Pepper & Goat Cheese Tart

This is probably the most exciting thing that I have made at home in months.  It sounds complicated and fancy, but in reality, it is a cinch to put together.  The pie crust can be made in about 5 minutes and placed into the fridge ahead of time until right before you want to serve this.  In fact, the longest part of this recipe involves roasting the red peppers!  Although they are delicious made from scratch, if you would like to save even more time, buy several jars of roasted red peppers at the store and skip this step.  Don’t worry, I won’t tell anyone.  But I will request a dinner invite just to be fair…

Roasted Red Pepper & Goat Cheese Tart

Slightly Adapted from Nick Malgieri’s The Modern Baker

Olive Oil Savory Dough

Yields 10-11 inch Rectangular Tart

Ingredients:

• 1 1/2 cups unbleached all-purpose flour
• 1/2 teaspoon sugar
• 1/2 teaspoon salt
• 1/2 teaspoon baking powder
• 1/4 cup extra virgin olive oil
• 1 large egg
• 1 large egg yolk
• 2 tablespoons water

Directions:

1. Combine dry ingredients in food processor. Pulse until well mixed.
2. Add oil, egg, yolk, and water. Pulse until dough forms shaggy ball. Don\\\'t overmix.
3. Place dough on floured surface, dust with flour, and press into 1/2 inch rectangle.
4. Roll and turn at 90 degrees until dough reaches desired size (about 1-2 inches wider and longer than tart pan).
5. Transfer dough to greased pan and press into pan well. Trim overhanging dough and use thumb to press along rim.

Roasted Red Pepper & Goat Cheese Filling:

Ingredients:

• 4 medium red bell peppers
• 2 tablespoons extra virgin olive oil
• 1 garlic clove, peeled and thinly sliced
• 6 large eggs, beaten
• salt and pepper
• 8-9 ounces Boucheron goat cheese

Directions:

1. Preheat oven broiler (or grill), placing rack within 6 inches of top of oven. Place (whole) peppers on foil lined baking sheet, sprinkle with olive oil and salt.
2. Slide under broiler and let peppers char on one side. Use tongs to turn peppers 90 degrees, until all sides are evenly charred and peppers begin to collapse--about 30 minutes.
3. Transfer peppers to heatproof bowl and cover with plastic wrap immediately. This will allow peppers to steam and skins to be removed.
4. Once peppers have cooled, place in colander and stem, peel, and seed. Do NOT rinse under water.
5. Place layer of peppers in shallow dish, sprinkle with salt and drizzle of olive oil. Scatter several garlic slices. Repeat until all peppers have been layered. Cover and let refrigerate (ideally for around 24 hours for best flavor).
6. Once tart is ready to be baked, preheat oven to 375 degrees. Sprinkle prepared tart crust with half of the crumbled goat cheese. Cover with layer of marinated peppers, overlapping slightly.
7. Repeat with remaining cheese and peppers--ending with peppers on top.
8. Whisk eggs, salt and pepper and pour mixture into the crust.
9. Bake tart until filling is set and well colored--about 30-40 minutes. Cool tart on rack or serve warm.

This made a great dinner—which is exactly how we enjoyed it at my house—served with a nice salad.  Or brunch dish!  While I was eating this, I couldn’t help but think of the endless possibilities you could do with it.  Spinach and feta?  Tomato and basil?  Asparagus and goat cheese?  Grilled zucchini and mozzarella?  You get the drift…

Next time, I’m definitely going to try substituting whole wheat pastry flour for a good portion of the tart crust as well to add a dose of healthy fiber.  Yum!

Happy Easter!

Comments

[Laura]

It looks beautiful and scrumptious!

[Denise @ TLT]

I love the combination of goat cheese and red peppers, this looks gorgeous!

[Winnie]

Lovely tart!
I like your combination of goat cheese and peppers :)

[Laura]

Thanks! And of course, thanks for stopping by. Always love to hear from new people!