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. 


Tart shell

1 1/3 cups all-purpose flour

1/2 teaspoon salt

4 ounces cold Vermont Creamery Unsalted Cultured Butter - 82% 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


  • 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.