Red Pepper and Goat Cheese Tart
As you know, life has been a little stressful lately. This is when my desire for comfort food kicks in—eggs and cheese and carbs. Several Shabbats ago, I was with family, and Nurit made an amazing goat cheese tart. I re-made it with rye flour for a Shabbat dinner that I recently hosted. It was a much-needed indulgence. If you’re short on time, you can use a store-bought crust instead of making one from scratch.
- 1½ cups all-purpose flour, plus extra for dusting
- 1 cup rye flour
- 1 cup butter, chilled and cubed
- 1 teaspoon salt
- 5-7 tablespoons ice water
- 1 tablespoon olive oil
- 2 small red onions, thinly sliced
- 2 cloves garlic, minced
- 3 medium bell peppers (mix of yellow, red and orange), sliced vertically into strips
- 3 medium eggs
- 1 cup heavy cream
- 1 teaspoon salt
- 1/3 cup fresh basil, chopped
- 1 cup soft goat cheese, crumbled
- Mix the flours and salt in a large bowl. Add the butter and rub in with your fingertips until it crumbles into teeny balls. Add 4 to 5 tablespoons cold water and use your hands to mix it into a dough, adding the remaining water if needed. Wrap dough in plastic wrap and chill for at least 20 minutes.
- Preheat the oven to 350 degrees. Roll out the dough on a floured surface. Line a standard pie dish with the dough. Press the pastry into the corners of the dish. Leave the excess hanging over the edge, but trim if there is too much. Poke holes in the base with a fork, line with parchment paper and fill with rice or beans to weigh down so the crust doesn’t shrink during baking. Bake for 15 minutes, remove from oven and set aside.
- Meanwhile, heat olive oil in a medium pan. Sauté onions on low heat until fragrant. Add peppers and garlic and sauté until tender, about 10 minutes. Set aside to cool.
- Whisk eggs, cream, salt and basil in a separate bowl. Spread cheese along bottom of pastry crust and layer with about two-thirds of the cooked onions and peppers, reserving the rest for garnishing the top. Pour egg and cream mixture on top. Scatter with remaining peppers and onions, and bake for 30 minutes until top is golden. Allow to cool before serving.