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| Sweet Pepper & Goat Cheese Tart |
Here’s a savory tart that matches the colors of a beautiful Fall day. Like this one. The sun is shining in through my window this morning and I love the feel of the heat on my face, even though I know it’s close to freezing outside.
This is my favorite season, and I plan to relish it, outside whenever possible, until every last leaf is gone and snow covers everything. But you gotta eat. And if you plan to get out into the great wild wonder that surrounds us, you’ll need some serious sustenance. This tart really delivers in flavor and nutritional value, with a crispy crust that shatters slightly underneath the tines of your fork, and the creamy goat cheese melting into the pepper combined with the mouthwatering flavors from the herbs.
Try this making this with oat milk, even if you aren’t lactose intolerant. The oat milk works so well here, adding to the creaminess and creating a lightness in the custard that holds the whole tart together.
It will leave you smiling for hours afterward. Especially if for some reason there are leftovers and you can have another slice later.
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| Sweet Pepper & Goat Cheese Tart |
Sweet Pepper & Goat Cheese Tart
Heat oven to 200°C/425°F
1. Make the crust
1 cup / 2.5 dl oatmeal
1/3 cup / 1 dl flour; preferably whole grain (I like barley flour in this; gluten-free flour also works well)
1 large carrot, grated
1.5 teaspoons baking powder
1 teaspoon of salt
1/3 cup extra virgin olive oil
Combine the dry ingredients in a medium-sized bowl and stir to thoroughly combine. Make sure the carrot strands are mostly separated and covered in flour. Pour the olive oil over and stir well to combine. Press the crust into the bottom of a tart pan and up the sides. Bake for 10 minutes until crust is golden brown.
2. While the crust bakes, make the filling
2 tablespoons rapeseed or other cooking oil
3 sweet peppers (I like to use one each of orange, yellow and red)
1 small onion, diced
1.5 teaspoons salt
1.5 teaspoons Italian seasoning (or 1/2 teaspoon each rosemary, oregano and thyme)
1/4 teaspoon black pepper
1 – 200g log of goat cheese, sliced, each sliced halved, and each halved cut into thirds
3 eggs
1.5 cups / 4 dl of oat milk or cow’s milk
Place a heavy-bottom pan over medium-high heat and pour in the oil. When the oil is hot, add the onions and cook until they are tender and translucent. Add the peppers and cook until the begin to soften a bit; 5-6 minutes. Add the salt, herbs and pepper, stir to combine, and remove from heat.
Beat the eggs in the bowl you use for the crust, add the milk, and beat again to combine thoroughly.
3. Assembly
Remove the crust from the oven and turn the temperature down to 190°C/375°F. Spread the goat cheese across the crust in a single layer, then spread the pepper-onion mixture over the top. Pour the egg mixture evenly over the vegetables and cheese. Place the tart into the hot oven and bake for 30 minutes or until the top is golden brown and the tart is set. Remove from oven and cool for 5 minutes. Serve with a side salad.
Serves 4-6.
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| Nearly ready to bake |