Smoky Red Pepper & Chèvre Freeform Tart

Instructions

1. 1

   Whisk 1.5 cups all-purpose flour and 0.5 tsp kosher salt in a large bowl. Grate the 0.5 cup frozen cultured butter directly into the flour using a box grater. Toss gently with your fingers to coat the butter shards. Drizzle in 0.25 cup ice water and fold with a spatula until it shaggily holds together.

   5 min

   Tip: Work fast. Warm hands melt butter, and melted butter ruins your flake.

2. 2

   Dump the shaggy dough onto a piece of plastic wrap. Quickly press it into a 1-inch thick rectangle, wrap tightly, and throw it in the freezer. Let time do the work while you prep the rest.

   15 min

   Tip: This 15-minute freeze is your shortcut to laminated layers without the folding marathon.

3. 3

   Preheat your oven to 400°F (200°C). Place a heavy baking sheet or a rimless cookie sheet upside down on the middle rack to get ripping hot.

   5 min

   Tip: A preheated pan acts like a pizza stone, guaranteeing a crisp bottom crust instead of a soggy one.

4. 4

   In a measuring jug, boldly whisk the 2 large eggs and 0.5 cup heavy cream until completely smooth. Fold in the 1 tbsp fresh thyme leaves and 0.5 tsp black pepper.

   5 min

   Tip: Leave the cheese out of this mixture; we want distinct pockets of chèvre, not a homogenous blend.

5. 5

   Remove the 1 cup jarred roasted red bell peppers from their liquid. Lay them out on paper towels and press dry like they owe you money. Slice into thick strips.

   5 min

   Tip: Do not skip this. Wet peppers bleed into the custard and make the crumb tight like a bad alibi.

6. 6

   Pull the dough from the freezer. On a large sheet of parchment paper lightly dusted with flour, roll the dough out to a 12x9-inch oval or rectangle. It doesn't need to be perfect; rustic is the goal.

   5 min

   Tip: If the edges crack, just pinch them back together. Don't overwork it.

7. 7

   Arrange the dried red pepper strips evenly over the dough, leaving a 1.5-inch bare border all the way around. Crumble the 4 oz fresh goat cheese (chèvre) over the peppers. Fold the bare border up and over the filling, pleating it gently as you go to create a retaining wall.

   3 min

   Tip: Make sure there are no tears in the bottom dough, or your custard will escape.

8. 8

   Carefully pour the egg-cream mixture into the center of the tart, letting it pool around the peppers and cheese. Brush the pleated crust with the 1 large egg (beaten).

   2 min

   Tip: Pour slowly so it doesn't overflow your pastry walls.

9. 9

   Using a cutting board or flat sheet, slide the parchment paper holding the tart directly onto the preheated pan in the oven. Bake for 35 to 40 minutes.

   40 min

   Tip: Look for a deeply browned, lacy crust and a custard center that has a slight wobble but doesn't run.