Red Pepper And Goat Cheese Tart

Creamy and savory filling has sweet peppers and sauteed onions in a flakey crust. Makes for the perfect brunch dish.

Total Time:
55 min
15 min
40 min

1 tart (8 servings)

  • 2 tbsp olive oil
  • 2 medium red bell peppers, one diced and one sliced
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 6 large eggs
  • 1/4 cup Greek yogurt
  • 4 oz goat cheese
  • 3 sprigs thyme
  • 1 tsp kosher salt
  • 1/4 tsp black pepper
  • 1 refrigerated rolled pie crust
  • Heat oven to 375°F. Heat oil in a large skillet over medium heat. Add the diced bell pepper, onion and garlic and cook until vegetables are soft, 6 to 7 minutes.

  • Meanwhile in a large bowl whisk together the eggs, yogurt, 3 oz goat cheese, thyme, salt and pepper. Add the sauteed veggies and whisk to combine.

  • Unroll pie crust and fit into a 4-cup capacity tart pan. Gently press crust into the bottom and sides and trip excess off the top edges. Pour egg mixture into the pan and top with sliced peppers and sprinkle with remaining goat cheese.

  • Bake until the tart is firm when gently shaken and crust is golden brown, 35 to 40 minutes. Cool slightly and remove from pan onto a platter. Slice and serve warm or at room temperature.

Pairs well with the intense and smoky taste of Starbucks® French Roast.

Recipe provided by Food Network Magazine

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    House Number - 0065602F1

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