Roasted Pepper & Goat Cheese Tart

Preparation info
  • Makes one 10- or 11 inch 25- or 28 cm ) tart, about


    generous servings
    • Difficulty


Appears in
The Modern Baker

By Nick Malgieri

Published 2008

  • About

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