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Roasted Red Pepper and Goat Cheese Tart
Prep Time
20 mins
Cook Time
40 mins
Total Time
1 hr
Servings: 6 -8
Author: Adapted from Tart it Up, Eric Lanlard
  • 3 red bell pepper
  • 1 garlic clove
  • 4 tablespoons olive oil
  • 1 red onion thinly sliced
  • 1 flaky pastry shell I used King Arthur Flour Perfect Pastry Blend. Use your favorite recipe or shell
  • 5 ounces crumbled goat cheese
  • 2 teaspoons fresh thyme chopped (and a little extra to garnish the baked tart)
  • 3 eggs
  • 3/4 cup plain Greek yogurt
  • 1-1/4 teaspoon salt
  • 1-1/4 teaspoon pepper
  1. Preheat oven to 350 degrees.
  2. Prepare the pastry shell in tart pan. I used a 10" pan.
  3. Use a fork to punch multiple holes into the bottom of the crust.
  4. Bake the shell until lightly golden. Then, remove from oven and set aside.
  5. Cut the bell peppers into small, bite-size squares.
  6. Roast peppers in roasting pan with 2 tablespoons of oil and chopped garlic clove.
  7. Bake in a 350-degree oven for 30 minutes until soft and slightly browned.
  8. Add remaining oil to saucepan and saute the sliced onion until soft.
  9. Spread the onions evenly across the baked pastry shell.
  10. Add the roasted peppers right on top of the onions spreading them evenly.
  11. Put the tart on a baking sheet in case it leaks a bit.
  12. Mix eggs and yogurt together (add salt and pepper) and then carefully pour the mixture over the tart.
  13. Sprinkle the goat cheese on top.
  14. Add chopped thyme.
  15. Bake the tart for 30-40 minutes or until edges are lightly browned.
  16. Add longer twigs of thyme to garnish.
  17. Slice, serve and enjoy!