Bacon and Pepper Goat Cheese Tart

6 servings

30 min prep time

1 hr 40 min total time

This tart marries sweet peppers with crispy bacon and fresh goat cheese, for a savory dish for all seasons.

Ingredients

Tart shell

1 ¹/₃ cups all-purpose flour

¹/₂ teaspoon salt

4 ounces cold Vermont Creamery Unsalted Cultured Butter - 86% Butterfat cut into chunks

1 large egg yolk

1 ¹/₂ tablespoons ice water

Tart Filling

5 ounces whole milk

3 large eggs

4 ounces Vermont Creamery Goat Cheese

¹/₂ teaspoon fresh thyme

¹/₂ teaspoon salt

¹/₂ teaspoon pepper

1 cup chopped sweet peppers

4 to 5 pieces cooked bacon, crumbled

Directions

STEP 1

Heat oven to 375°F.
STEP 2

Place flour and 1/2 teaspoon salt in medium bowl. Cut in butter with fork or pastry cutter until mixture is in small, pea-sized lumps. Add egg yolk and ice water, stirring to combine. Gently knead dough until it comes together in a ball. If dough feels too dry, add additional water one tablespoon at a time.
STEP 3

Roll dough on lightly floured surface until dough is slightly larger than 13-inch round or 14x4-inch tart pan. Gently move dough onto tart pan, gently pressing dough to fit shape of pan. Trim excess dough so edges of dough are flush with rim.
STEP 4

Lightly prick shell in several places with fork. Line shell with aluminum foil; fill with pie weights or dried beans. Bake 20 minutes. Carefully remove foil and pie weights. Continue baking shell 5-6 minutes or until golden.
STEP 5

Meanwhile, place milk, 3 eggs, 2 ounces goat cheese, thyme, salt, and pepper in medium bowl. Whisk until smooth. Stir in peppers and bacon.
STEP 6

Pour filling into prepared tart shell. Bake 30 minutes or until egg is set and tart shell edges are light brown.
STEP 7

To serve, crumble remaining 2 ounces goat cheese on top of tart.

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