GOAT CHEESE AND ROASTED RED PEPPER TART
Steps:
- Place the dough ingredients into a mixing bowl and blend until the dough holds together. Turn the dough onto a floured surface and knead until smooth. Place in an oiled bowl and cover with plastic. Let rise about 40 minutes. Punch down down and divide into two equal pieces. it into two equal pieces. Cover the pieces well with oiled plastic. Preheat the oven to 375ºF. Chop the spinach and place it in a small bowl. Blend in the garlic and set aside. Lightly coat a square or round 9 x 2-inch removable bottom tart or spring form pan with olive oil and set aside. Roll one piece of dough out on a floured surface into a 14-inch square or round (keeping the remaining dough covered with plastic wrap). Line the prepared pan with the rolled out dough, letting the excess dough drape over the sides of the pan. Spread half of the spinach mixture over the bottom of the dough. Spread half of the cheese mixture over the spinach, then half of the red peppers. Repeat the layers with the balance of ingredients, ending by drizzling the truffle oil evenly over the top layer. Salt and pepper to taste. Roll the remaining piece of dough out into an 11-inch square or round. With a pastry or pizza wheel, cut 10 one-inch wide strips. Place five of the strips an inch apart over the filling. Place the remaining strips across the first strips diagonally to create a lattice pattern. Trim the excess dough leaving a slight overhang. Roll the overhanging dough in towards the tart and press it down near the rim of the pan. Brush the top of the tart with the beaten egg and let it rise, covered with oiled plastic, for 30 minutes. Bake the tart on the oven rack closest to the heat source for 35 to 40 minutes, until the crust is golden brown. Cool the tart on a rack for five minutes before removing the pan.
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Mohd Hafijul
h-mohd@hotmail.comThis tart is a great way to showcase fresh, seasonal produce. I used ripe summer tomatoes and basil from my garden, and the tart was amazing.
Tata OldG
tata_o70@gmail.comI love the simplicity of this recipe. It's easy to make, and the results are always impressive.
Subash Poudel
poudel.s@gmail.comThis tart is the perfect appetizer or light lunch. It's also very versatile - you can use any type of cheese or vegetables that you like.
Jalal Islam
ijalal62@aol.comThis tart is so easy to make, and it's always a crowd-pleaser. I highly recommend it!
Kevin Romans
romans-k@hotmail.comThis recipe is a keeper! I've made it several times, and it's always a hit. Thanks for sharing!
Michelle Banton
b29@gmail.comThis tart is so versatile! I've made it with different types of cheese, vegetables, and herbs, and it's always delicious.
Abjol Ahmed
abjol_a@aol.comI love the way the balsamic glaze adds a touch of sweetness to this tart. It's the perfect balance to the tangy goat cheese.
Waqar Azhar
waqar-a@hotmail.comThis tart is a beautiful and delicious addition to any brunch or lunch menu. It's also a great way to use up leftover puff pastry.
Dinica Silviu
d50@hotmail.frI made this tart for a picnic, and it was the perfect portable meal. It's also a great make-ahead dish - you can assemble it the night before and bake it the next day.
Lizette Botha
botha22@hotmail.co.ukThis tart is a great way to showcase fresh, seasonal produce. I used ripe summer tomatoes and basil from my garden, and the tart was amazing.
Da'Niya Haynes
daniya.haynes45@yahoo.comI love the simplicity of this recipe. It's easy to make, and the results are always impressive.
Princess Paye
princess56@hotmail.comThis tart is absolutely delicious! The goat cheese and roasted red peppers are a match made in heaven. I highly recommend this recipe.
sufaid khan
k.s@hotmail.co.ukI've made this tart several times now, and it's always a crowd-pleaser. It's also a great way to use up leftover roasted red peppers.
Abdelkader DAHMANI
d.abdelkader@yahoo.comThis tart is the perfect appetizer or light lunch. It's also very versatile - you can use any type of cheese or vegetables that you like.
Swaggy N
n80@gmail.comI made this tart for a potluck, and it was a huge success. Everyone loved it, and I got so many compliments. Thanks for sharing this recipe!
Saddam kora Saddam korai
saddam-k@gmail.comThis recipe was so easy to follow, and the tart turned out beautifully. I love the combination of sweet and savory flavors.
Sheraz Mahar
m.s85@aol.comI'm not usually a fan of goat cheese, but this tart changed my mind. The roasted red peppers and balsamic glaze were the perfect complement to the tangy cheese.
Mutagubya Lawrence
mutagubya_l24@yahoo.comThis tart was a hit at my dinner party! The goat cheese and roasted red peppers paired perfectly, and the crust was flaky and delicious. I'll definitely be making this again.