Roasted Pepper & Goat Cheese Tart

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Preparation info

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


    generous servings
    • Difficulty


Appears in

The Modern Baker

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 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.


Roasted Peppers

  • 4 medium bell peppers, about 2 pounds (900 grams)
  • Salt
  • 2 tablespoons olive oil
  • 1 garlic clove, peeled and thinly sliced

Crust and Filling

  • One 10· or 11-inch (25- or 28-cm) tart crust, unbaked, made from Olive-Oil Dough
  • 10 ounces (250 grams) mild goat cheese such as Montrachet, crumbled
  • 6 large eggs
  • Salt and freshly ground black pepper
  • ¼ cup chopped flat leaf (Italian) parsley
  • 1 jelly-roll pan lined with foil for roasting the peppers


  1. To roast the peppers, place an oven rack about 6 inches (15 cm) from the heating element and preheat the broiler. Place the peppers on the prepared pan and slide them under the broiler. Let the skins of the peppers char on one side, then use tongs to turn each pepper 90 degrees. Repeat until the peppers are evenly charred on all sides and have collapsed. Alternatively, use an outdoor gas or charcoal grill set on medium (use uniform white ash for charcoal) and char the peppers right on the grill.
  2. Transfer the peppers to a bowl and cover it with plastic wrap. The peppers will steam as they begin to cool and the skins will loosen on their own. When the peppers are cool enough to handle, place them in a colander and stem, 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.)
  3. Place a layer of peppers in a shallow bowl. Sprinkle with a pinch or two of salt and drizzle on very little olive oil. Scatter a few of the garlic slices over the peppers. Repeat until you have layered all the peppers with the seasonings. Cover the bowl and refrigerate it for up to 3 days. If you make the peppers more than a day before baking the tart, remove the garlic no more than 24 hours after adding it.
  4. When you are ready to bake the tart, set a rack in the lowest level of the oven and preheat to 375°F (190°C).
  5. Sprinkle the tart crust with half Of the cheese. Cover the cheese with a layer of the marinated peppers, overlapping slightly. Repeat with the remaining cheese and remaining peppers, ending with peppers on top.
  6. Whisk the eggs with the salt, pepper, and parsley and pour the mixture into the crust.
  7. Bake the tart until the filling is set and well colored and the crust is baked through, about $0 minutes. Cool the tart on a rack.


Serve the tart in wedges for brunch, as an appetizer, or as the main course for lunch. It’s also good as an hors d’oeuvre when cut into thin wedges.


Keep the tart at room temperature until you intend to serve it on the day it is baked. Wrap and refrigerate leftovers and bring to room temperature before serving again.