Red Pepper & Goat Cheese Tart By Eric Lanlard Recipe | Cookbook Recipe Series

This roasted red pepper and goat cheese tart by Eric Lanlard combines sweet roasted peppers, caramelized onions, creamy goat cheese, salty feta, a savory herb yogurt custard in a crisp pastry shell. Perfect for lunch, brunch or a light dinner.

Welcome to my Cookbook Recipe Series Episode 9, where I make some of my favourite recipes from the chefs and cookbooks I keep going back to. The last episode covered Yotam Ottolenghi and Helen Goh Apricot Almond Cinnamon topping cake from Sweet which is such a simple summer tea cake recipe. Today we are making Eric Lanlard’s Roasted Bell Pepper And Goats Cheese Tart from Tart It Up! This was the first savory tart I made over 14 years ago and trust me it has come a long way since then. This recipe is once of those where you can twist to your own liking and it works perfectly. I have made a few adjustments but the recipe for the most part is the same.

Traditionally the recipe is vegetarian (sans the eggs ofcourse) but it is so filling and very delicious. I must admit the tart shell recipe from Eric’s book was the first short crust I ever baked but you can use my trust short crust pastry base dough or you can use an all butter store bought dough as well. It is a simple and easy recipe to prepare as you can make the components ahead and just assemble and bake when needed. I stray away from the original in a few parts like roasted the peppers, I sauté them instead (this is because my oven is small and I like to do these steps while the pastry is blind baking), the addition of chicken, feta and swiss cheese, so let us get to it.

Why you’ll love this savoury tart:

The peppers are the star, sautéing them with garlic and olive oil concentrates their natural sweetness and gives them a deeper flavour than simply adding raw peppers to the tart.
Goat and feta cheese adds plenty of flavour. You don’t need an enormous amount because its tangy and salty flavour comes through beautifully against the sweet peppers and caramelized onions.
The filling stays light all thanks to the yogurt, instead of making an extremely rich cream-based quiche, the egg mixture is combined with yogurt and labneh, giving the tart a softer and lighter texture.
It works for almost any meal. Serve a slice for lunch with a green salad, add it to a brunch spread, or serve it as a light dinner with some roasted vegetables on the side.

What ingredients you’ll need to make this tart?

For the pastry I have used my all butter short crust pastry dough made with butter, all purpose flour, water and salt. You could use Eric’s classic short crust pastry base or just use a good quality store bought pack.
For the filling we need bell peppers, garlic, red onion, olive oil, salt, pepper, balsamic vinegar. I have used shredded chicken as well you can use it or leave it out.
For the custard we need yogurt and labneh (if you don’t have labneh use greek yogurt all the way), goats and feta cheese (you can use goats cheese along as the original recipe uses), I have used a few chunks of swiss cheese but this is optional, eggs, dried oregano and pepper. Serve it with fresh parsley and grated parmesan cheese.

What equipment you’ll need to make Eric’s Tart?

For baking and assembly you need a 9/10 inch pie dish. The veggies are cooked in a saute pan with the help of a spatula. You will need a chopping board and knife to cut the veggies. For the custard we need a bowl and whisk.

Pro tips for the best roasted pepper tart:

Blind-bake the pastry. Don’t skip this step. Starting with a lightly baked pastry shell helps prevent a soggy bottom once the wet filling is added.
Sauté the peppers properly. You want them soft with some colour around the edges. This is where much of their flavour develops.
Don’t overfill the pastry shell. The egg and yogurt mixture needs enough room to settle around the vegetables. You could wiggle it bit to ensure the custard seeps into the corners.
Let the tart rest before slicing. Giving it a few minutes allows the filling to firm up, making much cleaner slices.
Fresh thyme makes a difference. I ran out so I used freshly chopped parsley.

Can you make this tart ahead?

Yes you can. The tart can be baked ahead of time and served warm or at room temperature. This makes it particularly useful when you’re cooking for guests because you don’t need to assemble everything at the last minute. If you’re serving it for lunch or brunch, you can prepare it earlier in the day and gently reheat it before serving. Also you can make the pastry a day ahead along with the veggies, just assemble and bake on the day.

How to store the tart?

Allow the tart to cool completely before storing. Keep leftovers covered in the refrigerator and consume within a few days. To reheat, place individual slices in a moderate oven until warmed through. Reheating in the oven helps the pastry regain some of its crispness rather than becoming soft.

Looking for more cookbook recipe recommendations?

If you’re baking along with my Cookbook Recipe Series, this is definitely one to bookmark while summer is in full swing as it is perfect for a picnic or brunch. And if you do make it, I’d love to know what you think. Tag me on Pinterest & instagram or leave a comment below so I can see your version—I genuinely never get tired of seeing these recipes come to life in your kitchens. Happy baking!