Roasted peppers goat cheese tart
A savory Tarte to be remembered!
Roasted peppers goat cheese tart - Starting with the dough
A good tart is first measured by the dough. It needs to be light and crispy — it should support the filling but shouldn't be thick and steal the focus from it. There are a few key points to keep in mind for the dough to succeed.- The butter should be extra cold. I usually put it in the freezer 10 minutes before making the dough.
- Sift the flour — it helps with even distribution of all the ingredients.
- In summer, keep all the dough ingredients in the fridge until you need them: eggs, flour, water (we use ice water).
- I find that dough is best made in a food processor in short pulses. Don't overwork it — we're not trying to develop the gluten (elastic dough). Just the opposite: we want the dough to be crispy.
- Refrigerate the dough in a disk shape — it'll be easier to roll out later.
Making the Roasted peppers goat cheese tart filling
The method is simple. Layer the goat cheese on the bottom of the tart, spread the roasted peppers over it, then add the "royal cream" — a combination of eggs, heavy cream, salt, pepper, and nutmeg.
A note about the peppers
The flavor of the peppers is extremely important. To get the maximum taste out of them, roast them in the oven at the highest temperature until they're close to burnt — don't worry about the burnt skin, we'll take it off soon.
Method
- 1
Roast the Bell peppers· 45 minutes
preheat the oven to 225°c/475°F. drizzle olive oil on the red peppers and place in the oven roast for about 45 minutes, flip the peppers on the other side in the middle so they will be grilled evenly. Don't discard the pepper fluids, we will add them later on for the Royal cream. immediately after out of the oven put in a sealed container (yes, whole hot) and let the sweat for 30 minutes. take out of the container, peel and clean the seeds and put back in the container.
- 2
making the dough· 2 hours 30 minutes
In a bowl of a food processor, sift the flour, salt and the frozen butter. mix on pulses just until mixture is getting grainy. add the egg and mix for 10 more seconds, slow drizzle up to 3 spoons of water just until the dough is forming small bowls. Gather the dough on a work surface and flatten into a disk shape. Cover with a plastic wrap and cool for a minimum of 2 hours.
- 3
Shaping the dough· 1 hour 10 minutes
Butter a 26cm round pie pan or spring (10 inch). Take the dough out of the freezer and flatten it with the rolling pin to cover the pan in size, use a bit of flour if necessary for it not to stick. Roll the dough on the rolling pin and place on the baking pan. Tighten the dough on the sides of the pan and remove excess dough. Place in the fridge for another hour (or 20 minutes in the freezer if in a hurry).
- 4
Making the Cream Royal· 5 minutes
In a bowl, combine, heavy cream, eggs, nutmeg, salt, Pepper fluids and gouda cheese. Whisk for a minute until fully incorporated
- 5
Assembling the tart and baking· 1 hour
Preheat the oven to 180°c/ 350°F. Distribute the goat cheese and the red bell peppers on the tart dough. Pour the royal cream on top and bake on 2nd from the bottom shelf for 45-50 minutes. Cool for 30 minutes and serve.
Jaron Kimhi
Jaron Kimhi — self-taught home cook from Tel Aviv, writing and cooking every recipe on this site himself. 20+ years of tinkering in the kitchen, leaning toward slow cooking, classic technique, and honest ingredients.
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