Roasted Pepper and Goat Cheese Tart
Savory tart with roasted bell peppers and goat cheese layered in a pastry shell, baked with an egg and herb custard.
Ingredients
large eggs
6
salt
to taste
freshly ground black pepper
to taste
Italian parsley (chopped)
0.5 cup
medium bell peppers (about 2 lb / 900 g)
4
olive oil
2 tbsp
garlic clove (peeled and sliced)
1
tart shell (10-11 in / 25-28 cm, unbaked, made from olive oil dough)
1
mild goat cheese (such as Montrachet, crumbled)
10 oz (250 g)
Instructions
1
Roasting the peppers
Position the oven rack about 6 inches (15 cm) from the heat source and preheat the broiler. Place the peppers on a prepared baking sheet and slide them under the broiler. Let the pepper skins char on one side, then use tongs to rotate each pepper 90 degrees. Repeat until all four sides of the peppers are evenly charred and collapsed. Alternatively, use a medium-heat outdoor gas or charcoal grill (with charcoal covered in an even layer of white ash) to char the peppers directly on the grill.
2
Processing the peppers
Transfer the peppers to a bowl and cover with plastic wrap. As the peppers begin to cool, they will steam and the skins will loosen on their own. When the peppers have cooled enough to handle, place them in a colander, then stem, peel, and seed them. The peppers will break into small pieces during peeling. Return the cleaned peppers to the bowl until all the peppers are cleaned and seeded. (Do not peel the peppers under running water, as this will lose a lot of flavor.)
3
Marinating the peppers
Place a layer of peppers in a shallow bowl. Sprinkle with a pinch or two of salt and drizzle with a very small amount of olive oil. Scatter a few garlic slices over the peppers. Repeat until you have layered all the peppers with all the seasonings. Cover the bowl and refrigerate for up to 3 days. If you make the peppers more than a day before baking the tart, remove the garlic no later than 24 hours after adding it.
4
Preheating the oven
When ready to bake the tart, place the rack on the lowest level of the oven and preheat to 375°F (190°C).
5
Filling the tart shell
Sprinkle half the cheese over the tart shell. Cover the cheese with a layer of the marinated peppers, slightly overlapping. Repeat with the remaining cheese and remaining peppers, ending with peppers on top.
6
Making the egg mixture
Whisk the eggs with salt, pepper, and parsley, then pour the mixture into the tart shell.
7
Baking
Bake the tart until the filling is set and nicely colored and the shell is fully cooked, about 30 minutes. Cool the tart on a rack.
