Roasted Pepper Tart


Tarts are my dessert of choice when entertaining. They always look lovely presented at the table. Wanting to change course on my usual tart, I tried a savory version with roasted peppers in an olive oil crust. The slightly sweet peppers paired with the freshness of goat cheese had me reaching for another slice.

This tart is more like a frittata baked in a crust rather than a quiche because the recipe does not use heavy cream. The vibrant colors of the peppers and the golden fluted crust make it a standout. Bake the tart ahead of time when having friends over for brunch or lunch and serve with a mixed greens salad.

Roasted Pepper & Goat Cheese Tart
Adapted from The Modern Baker by Nick Malgieri

Serves 8-10

Roasted Peppers
4 medium bell peppers (red, yellow & orange)
2 tablespoons olive oil
1 garlic clove, peeled and thinly sliced
1/4 teaspoon salt

Olive Oil Dough
1-1/2 cups all purpose flour + more for dusting
1/2 teaspoon sugar
1/2  teaspoon salt
1/2 teaspoon baking powder
1/4 cup olive oil
1 large egg
1 large egg yolk
2 tablespoons water

10 ounces mild goat cheese, crumbled
6 large eggs
1/4 teaspoon salt
1/4 Italian parsley, chopped

To roast the peppers, preheat the broiler with the oven rack 6 inches from the heat. Place the peppers on a foil-lined baking sheet. Broil for 5 minutes on each side until fully charred. Transfer the peppers to a bowl and cover with plastic wrap for 5 minutes. Peel the skin off the peppers and add the olive oil, garlic and salt. (This can be done up to 3 days ahead.)

To make the dough, combine the flour, sugar, salt and baking powder in the bowl of a food processor fitted with the metal blade.  Pulse a few times. Add the olive oil, egg, egg yolk and water and pulse until a shaggy dough begins to form. Turn the dough onto a well-floured worksurface. Knead a few times until it becomes elastic and form the dough into a 1/2-inch thick disk. Roll out the dough to fit a 10-inch round tart pan. (The dough can be made up to 3 days in advance. Store in the refrigerator wrapped in plastic. Allow the dough to warm slightly before rolling.)

Sprinkle half the goat cheese into the bottom of the tart crust. Place half the peppers in a single layer on top of the cheese. Sprinkle the remaining cheese on the peppers in the crust, and cover with a layer of the remaining peppers. Whisk together the eggs, salt and parsley. Carefully pour the egg mixture into the tart. Bake for 30-35 minutes until the filling is set and slightly colored.

Allow the tart to cool and serve at room temperature.


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