July 3rd, 2016
Roasted red pepper and goat cheese tart
1 garlic clove crushed
2 tablespoons olive oil
1 red onion thinly sliced
2 tablespoons balsamic vinegar
200 g Sainte Maure goat cheese
2 teaspoons fresh thyme, plus extra for garnish
3 eggs beaten
200 g plain Greek yogurt
salt and freshly ground black pepper
For the pastry dough:
250 g all-purpose flour, plus extra for dusting
1 teaspoon fine salt
150 g unsalted butter, chopped into pieces
1 egg beaten
1 tablespoon milk
This very summery tart is perfect for a lunch with friends! The recipe is from Eric Lanlard “Tart it up” book.
First of all make the flaky pastry dough:
Sift the flour and salt into a large mixing bowl. Using your fingertips, rub in the butter until the mixture resembles fine bread crumbs.
Make a well in the center and add the rest of the ingredients. Again using your fingertips, mix together to make a smooth dough.
Turn the dough out onto a lightly floured surface and lightly knead two or three times. Cover with plastic wrap and chill for at least 30 minutes before using.
Roll the dough out on a lightly floured surface to 5 cm larger than your pan. Grease your pan, then lift the dough over a rolling pin and lightly drape it over the pan.
Gently lift the edges of the dough upward and ease the dough into position. Press the dough firmly but gently into place with you fingertips, making sure that there are no gaps between the dough and the pan. turn any excess dough outward over the rim of the tart pan, then run the rolling pin over the top of the pan so that any excess dough is cut off.
Prick the bottom of the pastry shell with a fork, Chill in the refrigerator for 15 minutes. Place a large piece of nonstick parchment paper over the bottom and sides of the pastry shell. Fill the bottom with pie weights or dried uncooked beans.
Bake in the preheated oven at 180˚C, for 10-15 minutes, then remove the paper and weights and cook empty for another 10 minutes or until the bottom is dry and crisp and the top edges of the tart are golden.
Cut the bell peppers into quarters and remove the seeds. Place the bell peppers on a roasting pan with the garlic and drizzle 1 tablespoon of the oil over them. Roast in a preheated oven, at the 350˚C, for about 20 minutes or until the peppers are nice and soft. Set aside and leave the oven on.
Put the remaining oil into a saucepan over low heat and add the onion. Cook for 5 minutes, or until the onion begins to soften, then add the balsamic vinegar. Cook for another 5 minutes, until all the vinegar has reduced and you are left with a red onion marmalade. Spread this evenly over the bottom of the cooked pastry shell. Arrange the roasted peppers on top, followed by the goat cheese. Sprinkle with thyme.
Mix together the eggs and yogurt in a small bowl and season well with salt and pepper, then pour the mixture over the tart.
Bake in the oven for 25-30 minutes, or until the tart is set and golden. Sprinkle thyme over the tart to garnish.