Roast Pepper & Goats’ Cheese Tart

Name: Roast Pepper & Goats’ Cheese Tart
Yield: Ingredients For 6
Ingredients: 5 roasted red peppers, peeled; 225 g / 8 oz mild goats’ cheese; 350 ml / 12 fl oz full-fat milk; 1 tbsp boiling water; salt and pepper; 8 saffron threads; 25 cm / 10 in baked tart case; 350 ml / 12 fl oz whipping cream; 8 eggs

Preparation info

Ingredients For
6

Difficulty
Easy

Appears in

Quaglino's

By Richard Whittington and Martin Webb

Published 1995

About

Peppers that have been roasted to a sweet succulence are peeled and set in a rich custard flecked with goats’ cheese. The crisp thin tart shell is the same as for Quag’s Spinach & Parmesan Tart.

Ingredients

5 roasted red peppers, peeled
8 saffron threads
1 tbsp boili

Pastry
Starter
Vegetarian

Method

Put the peppers to drain on a rack for at least an hour, to rid them of residual oil. Put the saffron in a small bowl with a tablespoon of boiling water to infuse. Preheat the oven to 150°C/300°F/gas 2.

Put the pastry case on a baking sheet and arrange the drained peppers in a