Oven-Roasted Pepper Tart with Prosciutto & Goat Cheese

Oven-Roasted Pepper Tart with Prosciutto & Goat Cheese
Photo by Scott Phillips


  • 1 Tbs. coarsely chopped fresh thyme
  • 1 large egg yolk
  • 1 medium yellow onion, thinly sliced
  • Kosher salt and freshly ground black pepper
  • 2 Tbs. extra-virgin olive oil
  • 2 thin slices prosciutto, cut in thin strips
  • 7 oz. (1-½ cups) all-purpose flour
  • + 8 more ingredients
    • 2 eggs
    • 4 oz. (8 Tbs.) cold unsalted butter, cut into ½-inch pieces
    • ½ tsp. kosher salt
    • 1 cup heavy cream
    • 6 large fresh basil leaves, chopped
    • 1 Tbs. finely grated Parmigiano-Reggiano
    • 1/3 cup crumbled goat cheese
    • 2 medium red or orange bell peppers

In a large bowl mix the flour and salt. With a pastry blender, cut in the butter until the mixture resembles coarse, fresh breadcrumbs. In a small dish, lightly beat the egg yolk with 2 Tbs. cold water. Drizzle it over the flour mixture and stir with a fork until the egg is evenly distributed. Wi...

View full recipe at Fine Cooking


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