The slightly bittersweet flavor of a freshly roasted sweet pepper pairs so well with a mild goat cheese such as Montrachet, that I decided to combine them in a delicately perfumed tart. My instinct was to pour a custard over the ingredients, but then I realized that this tart would taste better at room temperature (after the custard had lost its puff).-Except in a few narrow circumstances, I don’t usually like heated goat cheese. So I decided on an egg mixture like that for a frittata with plenty of chopped parsley in it to emphasize the freshness of the flavors. Next, I decided to hide the goat cheese between two layers of peppers so there was no risk it would be exposed and perhaps become dry and chalky in the oven. Any color pepper is fine for this, but remember that the red and yellow ones are sweeter than the green ones. It’s best to roast the peppers in advance if you can. They really benefit from marinating in the oil and garlic for a day before you bake the tart.