The eleventh recipe I made from the Savory Tarts & Pies section (the 55th recipe overall in this book) of The Modern Baker by Nick Malgieri, was the one for Roasted Pepper & Goat Cheese Tart, on pages 138-139. (We are not publishing recipes from the book, so if you like what you see, buy the book and bake along with or without us).
I used the Rich Pie Dough recipe for the tart crust. The ingredient list for the Rich Pie Dough: all-purpose flour, salt, baking powder, butter, and eggs.
The ingredient list for the filling: roasted red peppers, garlic, olive oil, goat cheese, parsley, salt and pepper, and eggs.
I used my little 6" tart pan again, which takes 1/3 of the full Rich Pie Dough recipe and I used 1/4 of the filling ingredients which fit absolutely perfectly. The filling is easy to pull together, Mark had roasted a red pepper for me on the grill last night as he was grilling dinner, so I had that part all done before I started on the tart today.
It baked for 30 minutes and I let it cool for about five minutes before unmolding and slicing. This is so good! Light, flaky, full of flavor from the roasted peppers, garlic, and goat cheese. Good thing I made a small version or I would have eaten way too much of this. Definitely a repeat.
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