This Oven-Roasted Pepper Tart with Prosciutto and Goat Cheese takes advantage of the fresh peppers available right now. Oven roasting the peppers brings out the sweet flavor and adds so much to the texture of the tart.
If you love the sweetened flavor of roasted peppers, you definitely need to make this tart. I slow-roasted the peppers in the oven, placing the pan on the middle rack with the broiler on. This chars the skin of the pepper and also softens and roasts the meat of the pepper over time.
In addition, the goat cheese in this tart adds so much richness and flavor of this tart. I used Laura Chenel Original Fresh Goat Cheese. It's flavor is super bright and the cheese holds its own without dominating. It's more creamy than crumbly. You distribute pinches of it throughout the tart.
Ingredients in This Tart:
For the Tart Shell: Use your favorite pie crust recipe. You can also use store bought pie dough, such as Pillsbury, that you can press into a 9 or 10 inch fluted tart pan.
Peppers: I used Melissa's Produce long sweet peppers, which come in red, yellow, and orange. You can also use red, orange, or yellow bell peppers for this tart.
Onion: Use a yellow or brown onion, thinly sliced.
Prosciutto: Cut into thin strips.
Herbs: Fresh thyme and basil.
Cheeses: Parmesan and goat cheese.
From the Pantry: Olive oil, pepper, and kosher salt.
From the Fridge: Heavy cream and eggs.
To Make This Tart:
First, press the tart dough into the tart pan. Place the shaped dough into the freezer for 30 minutes. When it is ready, blind bake the tart dough.
Next, roast the peppers in a baking sheet at 400 degrees F for 30 minutes. Place the roasted pepper into a plastic bag to steam.
With your hands, remove the stems, seeds, and skins of the peppers. Cut the peppers into strips.
After that, cook the onion, thyme, salt, and pepper for 15 minutes, until browned.
In a bowl, whisk together the cream, eggs, and salt and pepper. In another bowl, mix the roasted peppers, onions, prosciutto, basil, Parmesan, and the rest of the thyme.
In the tart pan, add the pepper mixture, goat cheese, and the egg mixture.
Finally, bake the tart for about 35 mintutes at 375 degrees F.
Cool on a wire rack.
This week, the Dinner Table group is sharing recipes with goat cheese!
Goat Cheese Recipes
- Blueberry Goat Cheese Flatbread from Creative Cynchronicity
- Mushroom and Goat Cheese Tart from A Kitchen Hoor's Adventures
- Oven-Roasted Pepper Tart with Prosciutto and Goat Cheese from Karen's Kitchen Stories
- Watermelon Goat Cheese Bites from That Recipe
We share Recipes From Our Dinner Table! Join our group and share your recipes, too! While you're at it, join our Pinterest board, too!
Oven-Roasted Pepper Tart with with Prosciutto and Goat Cheese
This Oven-Roasted Pepper Tart with with Prosciutto and Goat Cheese takes advantage of the fresh peppers available right now. Oven roasting the peppers brings out the sweet flavor and adds so much to the texture of the tart.
Ingredients
- 1/2 pie crust recipe
- 4 red, orange, and yellow long sweet peppers or two medium bell peppers
- 2 tablespoons extra virgin olive oil
- 1 medium yellow onion, thinly sliced
- 1 tablespoon chopped fresh thyme
- Kosher salt and freshly ground black pepper
- 1 cup heavy cream
- 2 large eggs
- 4 thin slices prosciutto, thinly sliced
- 6 large fresh basil leaves, chopped
- 1 tablespoon finely grated Parmesan
- 1/3 cup goat cheese pieces
Instructions
- Line a 9 to 10 inch fluted tart pan with the pie dough. Chill for at least an hour.
- Heat the oven to 375 degrees F with a rack in the center. Line the pie crust with parchment and add pie weights. Bake for about 30 minute. Remove the parchment and pie weights and bake for another 10 minutes. Cool on a rack.
- Heat the oven to 400 degrees F. Place the peppers on a baking sheet and roast for about an hour, turning every 15 to 20 minutes. Let the peppers sit, covered to steam, and then seed and peel the peppers. Cut them into strips. Reduce the oven to 375 degrees F.
- In a 10 inch skillet, heat the olive oil and add the onion, half the thyme, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper. Cook, stirring often, until softened and browned, 15 to 20 minutes. Let cool to room temp.
- Whisk together the cream, eggs, and 1/4 teaspoon salt, and pepper. In another bowl, mix the peppers, onions, prosciutta, basil, Parmesaon, and the rest of the thyme.
- Place the tart pan on a baking sheet and add the pepper mixture, scatter the goat cheese pieces, and then add the cream and egg mixture.
- Bake for 30 to 35 minutes. Cool on a rack.
Nutrition Facts
Calories
265Fat (grams)
22 gSat. Fat (grams)
11 gCarbs (grams)
11 gFiber (grams)
2 gNet carbs
9 gSugar (grams)
4 gProtein (grams)
6 gCholesterol (grams)
88 mgRecipe adapted from my favorite and sadly discontinued magazine, Fine Cooking. July, 2008.
