Savory Roasted Shallot & Red Pepper Tart
This Savory Roasted Shallot & Red Pepper Tart is a delightful combination of sweet roasted shallots, vibrant red peppers, and fresh spinach, all enveloped in a flaky pastry shell. Perfect for brunch, lunch, or a light dinner, this dish is not only packed with flavor but also visually stunning. Indulge in the creamy, cheesy filling made with Gruyère cheese, eggs, and fresh cream, where each slice reveals layers of deliciousness. Serve it warm or at room temperature, and watch your guests savor every bite.
N/A
Servings
N/A
Calories
12
Ingredients
Ingredients
Pastry shell
1 (Prepared and chilled)
Sweet red pepper
1 (Diced)
Shallots
9 (Peeled, pointed ends intact)
Extra virgin olive oil
1 tablespoon (Used for roasting)
Spinach
1 1/3 cups (Fresh, blanched, drained, and roughly chopped)
Shredded Gruyère cheese
1/2 cup (Shredded)
Eggs
2 (Beaten)
Egg yolks
2 (Beaten)
Heavy cream
1 1/4 cups (Used for custard mixture)
Salt
1/2 teaspoon (To taste)
White pepper
1/4 teaspoon (To taste)
Nutmeg
1 pinch (Freshly grated is preferable)
Instructions
1
Begin by preheating your oven to 400°F (200°C). Prepare your favorite pastry recipe and fit it into a 9-inch quiche pan, ensuring the edges are slightly higher than the rim. Chill the pastry in the refrigerator for 20 minutes.
2
Line the chilled pastry shell with aluminum foil and fill it with pie weights or dried beans. This will help maintain the shape of the shell while baking.
3
Place the quiche pan on a baking sheet and bake in the bottom third of the preheated oven for about 15 minutes, or until the shell is golden brown. Once done, remove it from the oven and let it cool before carefully removing the weights and foil. If you're preparing this ahead of time, you can cover the shell and store it at room temperature for up to 8 hours.
4
While the pastry cools, prepare the filling. Peel the shallots, leaving the pointed ends intact. In a mixing bowl, combine the shallots, diced red pepper, and olive oil, tossing to ensure even coating.
5
Transfer the shallot and pepper mixture onto a lightly greased metal baking dish. Roast in the oven for about 10 minutes, or until shallots are tender but not browned. Afterward, remove the shallots, and continue roasting the peppers for another 10 minutes, until they start to blister.
6
Once cooled, cut the shallots in half and peel the skin off the red pepper before roughly chopping both. Combine them in a small bowl.
7
Blanch the spinach in a pot of boiling water for about 1 minute until wilted. Drain and immediately place it under cold water to stop the cooking process. Drain again and squeeze out any excess moisture, using a ricer if available, then roughly chop.
8
In a mixing bowl, combine the chopped spinach, roasted shallot and pepper mixture, and shredded cheese, then pile this filling into the bottom of your prepared pie shell.
9
In another bowl, whisk together the eggs, egg yolks, heavy cream, salt, white pepper, and nutmeg. Pour this mixture over the filling in the pie shell, ensuring an even distribution.
10
Bake the tart at 375°F (190°C) for about 30 minutes or until a knife inserted into the center comes out clean. Let it cool slightly before slicing and serving.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the Savory Roasted Shallot & Red Pepper Tart?
It is a flavorful tart featuring a flaky pastry shell filled with a mixture of sweet roasted shallots, vibrant red peppers, fresh spinach, and a creamy Gruyère cheese custard.
How many ingredients are required for this recipe?
There are 12 ingredients including pastry shell, red pepper, shallots, olive oil, spinach, Gruyère cheese, eggs, egg yolks, heavy cream, salt, white pepper, and nutmeg.
What size quiche pan should I use?
A 9-inch quiche pan is recommended for this recipe.
At what temperature should I preheat the oven for the pastry shell?
Preheat the oven to 400°F (200°C) for the initial baking of the pastry shell.
How long should the pastry chill before baking?
The pastry should be chilled in the refrigerator for 20 minutes before it goes into the oven.
Why do I need to use aluminum foil and pie weights?
They help maintain the shape of the pastry shell and prevent it from bubbling up while blind baking.
How long do I bake the empty pastry shell?
Bake the empty shell in the bottom third of the oven for about 15 minutes or until it turns golden brown.
Can I prepare the pastry shell in advance?
Yes, once baked and cooled, the shell can be covered and stored at room temperature for up to 8 hours.
How should I prepare the shallots for roasting?
Peel the shallots but leave the pointed ends intact to keep them together during roasting.
How do I roast the shallots and red peppers?
Toss them in olive oil and roast in a metal dish at 400°F. Remove shallots after 10 minutes and continue roasting peppers for another 10 minutes.
How do I know when the red peppers are finished roasting?
The peppers are done when they start to blister, which typically takes about 20 minutes total.
Should I peel the roasted red peppers?
Yes, once they have cooled down, you should peel the skin off before roughly chopping them.
How is the spinach prepared for the filling?
Blanch the spinach in boiling water for 1 minute, cool it in cold water, squeeze out all excess moisture, and then roughly chop it.
What is the best way to remove moisture from blanched spinach?
You can squeeze it by hand or use a ricer to ensure all excess water is removed.
What type of cheese is used in this tart?
The recipe calls for 1/2 cup of shredded Gruyère cheese.
What ingredients are in the egg custard mixture?
The custard consists of 2 eggs, 2 egg yolks, 1 1/4 cups heavy cream, salt, white pepper, and a pinch of nutmeg.
Is fresh nutmeg recommended?
Yes, freshly grated nutmeg is preferable for the best flavor.
How do I assemble the tart layers?
Pile the mixture of spinach, shallots, peppers, and cheese into the shell, then pour the egg and cream mixture over it.
What is the final baking temperature for the assembled tart?
The assembled tart should be baked at 375°F (190°C).
How long does the tart take to bake?
It takes approximately 30 minutes to bake the tart.
How can I tell if the tart is fully cooked?
The tart is done when a knife inserted into the center comes out clean.
Should the tart be served immediately?
You should let it cool slightly before slicing, but it can be served warm or at room temperature.
Is this recipe suitable for vegetarians?
Yes, this is a vegetarian tart as it contains only vegetables, dairy, and eggs.
What occasions is this tart best for?
It is perfect for brunch, lunch, a light dinner, or as an impressive dish for guests.
Can I use store-bought pastry for this recipe?
Yes, you can use your favorite store-bought or homemade pastry recipe.
How many shallots are needed?
The recipe specifies 9 shallots.
What kind of oil should be used for roasting the vegetables?
Extra virgin olive oil is recommended for roasting the shallots and red peppers.
How much spinach do I need?
You will need 1 1/3 cups of fresh spinach.
What spices are used to season the custard?
The custard is seasoned with 1/2 teaspoon salt, 1/4 teaspoon white pepper, and a pinch of nutmeg.
Can this tart be eaten at room temperature?
Yes, the tart is delicious both warm and at room temperature.