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Roasted Pepper and Goat Cheese Tart
Category: Quiche, Tarts
Serves: 8
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Ingredients:
1 1/2 cups all-purpose flour 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 2-3 tablespoons water 4 medium red or yellow bell peppers, or a combination, about 2 pounds Salt 2 tablespoons olive oil 1 garlic clove, peeled and thinly sliced 10 ounces mild goat cheese such as Montrachet, crumbled 6 large eggs Salt and freshly ground pepper 1/4 cup chopped flat leaf (Italian) parsley One jelly roll pan covered with foil for roasting the peppers One 10 or 11-inch tart pan with removable bottom
Directions:
1. For the dough, combine the flour, sugar, salt, and baking powder in the bowl of a food processor fitted with the metal blade.Pulse several times to mix.Add the oil, egg, yolk, and water.Pulse repeatedly until the dough forms a shaggy ball.Don’t over mix or the oil might separate out of the dough and make it impossible to handle later on. If the dough seems dry and not about to form a ball, add water 1/2 teaspoon at a time until it does.Invert the dough to a floured surface and carefully remove the blade.Press the dough into a disk without folding it over on itself.Wrap and chill the dough for up to 3 days. 2. To roast the peppers, set a rack about 6 inches from the broiler element and preheat it.Place the peppers on the prepared pan and slide them under the broiler.Let the skin of the peppers char on one side, then use tongs to turn each 90 degrees.Repeat until the peppers are evenly charred and are collapsed.Or use an outdoor gas or charcoal grill set on medium (uniform white ash for charcoal) and char the peppers right on the grill. 3. Transfer the peppers to a bowl and cover it with plastic wrap.The peppers will steam for a while until they begin to cool and the skins will loosen automatically.When the peppers are cool enough to handle, place them in a colander and peel and seed them.The peppers will pretty much separate into smaller pieces as you peel them.Place the cleaned peppers back in the bowl and continue until all the peppers have been cleaned and seeded.Do not peel the peppers under running water or much of their flavor will be lost. 4. Place a layer of peppers in a container with a cover or a shallow bowl.Sprinkle with a pinch or two of salt and drizzle on a very little olive oil.Scatter a few of the garlic slices on the peppers.Repeat until you have layered all the peppers with the seasonings.Cover the bowl or container and refrigerate it for up to 3 days.If you intend to leave the peppers more than a day before baking the tart, remove the garlic no more than 24 hours after adding it. 5. When you are ready to bake the tart, set a rack in the lowest level of the oven and preheat to 375 degrees. 6. Roll the dough on a floured surface and line the pan, trimming away the excess dough at the top rim. 7. Sprinkle the tart crust with the cheese.Cover the cheese with the marinated peppers, slightly overlapping. 8. Whisk the eggs with the salt (not too much, the cheese is salty), pepper, and parsley and pour the mixture into the tart crust to uniformly cover the pepper strips. 9. Bake the tart until the filling is set and well colored and the crust is baked through, about 30 minutes. 10. Cool the tart on a rack.