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Vegetable Tart with Roasted Pepper and Goat Cheese
About This Course
A crisp, buttery pastry tart filled with layers of vibrant, oven-roasted bell peppers, sweet caramelized onions, and creamy goat cheese. The roasted peppers lend a smoky sweetness that complements the tangy goat cheese, while a thin layer of Dijon-infused crème fraîche provides a delicate acidic balance. Finished with fresh basil and a drizzle of herbed olive oil, this tart showcases seasonal vegetables in a simple yet elegant format. Ideal for brunch, light lunch, or as part of a tasting menu, each slice delivers a harmonious blend of textures: flaky crust, tender peppers, and silky cheese.
Learning Objectives
How to roast bell peppers to achieve tender flesh and smoky flavor (peeling and deseeding techniques)
Techniques for caramelizing onions to bring out natural sweetness without burning
Preparing a Dijon crème fraîche base for balanced creaminess and tang
Layering vegetables and cheese to ensure even baking and flavor distribution
Baking tips to achieve a uniformly golden, flaky tart shell and prevent soggy bottom
Material Includes
- Recipe Guide (Printable PDF):
- Detailed ingredient list (specific pepper colors, onion varieties, cheese weights)
- Step-by-step instructions with timing cues (roasting, caramelizing, assembling, baking)
- Photo Walkthrough:
- Bell peppers laid on a baking sheet under broiler, showing blistered skins
- Onions caramelizing in skillet, demonstrating color progression
- Crème fraîche mixed with Dijon and spread evenly in prebaked tart shell
- Layered tart before baking and final golden-brown tart out of oven
- Finished tart slice garnished with basil and olive oil drizzle
- Chef’s Tips Sheet:
- Best practices for peeling peppers quickly (hot towel method or plastic bag steaming)
- Preventing onions from burning: controlling pan temperature and stirring frequency
- Puff pastry handling: thawing, docking, and avoiding overworking
- Shopping Guide:
- Recommended pepper types (combining red, yellow, and orange for color contrast)
- Preferred goat cheese styles (log vs. crumbled, percentage fat)
- Suggested crème fraîche brands for consistent acidity
Requirements
- Equipment:
- Baking sheet and wire rack (for roasting peppers)
- Skillet or sauté pan (for caramelizing onions)
- Mixing bowl and whisk (for crème fraîche base)
- 9-inch tart pan with removable bottom (or equivalent tart ring)
- Baking weights or pie weights (for blind-baking pastry)
- Pastry brush (for egg wash)
- Sharp knife and cutting board (for slicing peppers and onions)
- Oven (set to 400 °F / 200 °C for roasting and baking)
- Ingredients:
- Bell Peppers: 3–4 medium (mixed red, yellow, orange), halved, seeded
- Olive Oil: 2 tablespoons (divided: 1 tbsp for roasting, 1 tbsp for drizzling)
- Onion: 1 large yellow or sweet onion, thinly sliced
- Butter or Oil: 1 tablespoon (for caramelizing onions)
- Puff Pastry: One sheet (thawed if frozen) sufficient for a 9-inch tart
- Dijon Mustard: 1 teaspoon
- Crème Fraîche: ½ cup (full-fat for richness)
- Goat Cheese: 4 ounces (log or crumbled), divided into thin slices or crumbles
- Fresh Basil: Handful of leaves, chiffonade for garnish
- Egg: 1 (for egg wash: beaten with 1 tbsp water)
- Salt & Black Pepper: To taste
Target Audience
- Home cooks wanting to elevate simple vegetables into a refined dish
- Vegetarians and plant-forward enthusiasts seeking a flavorful entrée or starter
- Aspiring chefs or culinary students exploring savory tart techniques
- Hosts planning a light brunch, luncheon, or multi-course tasting menu
Curriculum
2 Lessons2h 10m
Roasting Peppers & Caramelizing Onions
Techniques for Roasting and Peeling Bell Peppers (broiler method, hot-towel steaming)
Crème Fraîche Base, Assembly & Baking
Your Instructors
uniquedevservice993@gmail.com
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€13.99€17.24
Material Includes
- Recipe Guide (Printable PDF):
- Detailed ingredient list (specific pepper colors, onion varieties, cheese weights)
- Step-by-step instructions with timing cues (roasting, caramelizing, assembling, baking)
- Photo Walkthrough:
- Bell peppers laid on a baking sheet under broiler, showing blistered skins
- Onions caramelizing in skillet, demonstrating color progression
- Crème fraîche mixed with Dijon and spread evenly in prebaked tart shell
- Layered tart before baking and final golden-brown tart out of oven
- Finished tart slice garnished with basil and olive oil drizzle
- Chef’s Tips Sheet:
- Best practices for peeling peppers quickly (hot towel method or plastic bag steaming)
- Preventing onions from burning: controlling pan temperature and stirring frequency
- Puff pastry handling: thawing, docking, and avoiding overworking
- Shopping Guide:
- Recommended pepper types (combining red, yellow, and orange for color contrast)
- Preferred goat cheese styles (log vs. crumbled, percentage fat)
- Suggested crème fraîche brands for consistent acidity
