Recipe:
Appetizers: Goat Cheese & Roasted Red
Pepper Tart with Herb Crust
Serves 8-10, best served at room temperature
Crust:
1 cup all-purpose flour
½ cup (1 stick) cold unsalted butter,
cut into small pieces
1 Tablespoon minced fresh basil, plus additional
whole leaves for garnish
2 teaspoons minced fresh chives, plus additional
for garnish
Filling:
2 red bell peppers
11 ounces fresh goat cheese
½ cup half-and-half
2 Tablespoons Champagne, sparkling wine,
or dry white wine
3 eggs
4 ounces prosciutto, chopped (optional)
Roast peppers under the broiler until charred
on all sides. Place in a paper bag and roll
closed. Allow to steam for 15 minutes, then
peel off skin, cut in half and discard membranes
and seeds. Coarsely chop one pepper; cut
the other into long strips for decorating
the top of the tart.
Make the crust by combining flour, butter
and herbs in a food processor. Process until
the dough forms a large ball. Press dough
on bottom and up the sides of a 9-inch fluted
tart pan. Set tart pan on top of a cookie
sheet and set aside.
Preheat oven to 375F.
Make filling by placing the goat cheese,
half-and-half, Champagne and eggs in a food
processor and puree until smooth. Transfer
to a medium mixing bowl. Add prosciutto
(if using) and chopped pepper and stir well.
If not using prosciutto, season with a pinch
of kosher salt. Pour filling into crust,
making sure to evenly distribute prosciutto
and pepper. Decorate the top of tart with
strips of roasted pepper, arranging them
like spokes of a wheel. Bake 45-50 minutes,
until tart is set, puffed and golden. Garnish
with whole basil leaves in center of "wheel"
and sprinkle additional chopped chives overall.
Let cool slightly or to room temperature
before unmolding and serving.
This is a lovely addition to a brunch menu
-- and works beautifully with Champagne!
(Party Planning, april 2004)
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