Tender vegetable tart with peppers, goat cheese and honey

Instructions

Knead the dough

1. Cut the cold butter into small cubes.
2. Place in a bowl, add the flour and salt.
3. Use your hands to crumble into crumbs.
4. Then add 1 tablespoon of ice-cold vodka.
5. The mixture knead until the dough forms a lump.
6. Vodka can also be substituted with another strong and unsweetened alcohol.
7. Roll the dough into a ball.
8. Cover with cling film and refrigerate for 30 minutes.

filling prepare

1. Preheat the oven to 220°C.
2. Line a baking tray with baking paper.
3. Place the peppers on it.
4. Bake the vegetables in the preheated oven for 15-20 minutes until they are soft and golden.
5. Peppers then place in a bag and leave to stand for 5-10 minutes.
6. As soon as the vegetables have cooled, remove the skin and seeds from the peppers.
7. Then cut the peppers into wide strips.
8. Reduce the oven temperature to 175°C.

Bake the tart

1. Press the dough into a 30-32 cm thick tart pan Roll out.
2. Carefully place the dough in a baking dish.
3. Press the bottom and sides of the dish.
4. Clip off the excess.
5. Mix the cheese thoroughly with the egg.
6. The filling on the dough Spread.
7. Flat the surface with a spatula.
8. Roll the pepper strips into roses.
9. Place the roses on the cheese.
10. Drizzle the tart with honey.
11. Season with salt and pepper to taste.
12. The tart Place on the bottom shelf of the preheated oven.
13. Then bake for 35 minutes until the tart is golden brown.
14. To make the vegetable tart easier to cut, let it cool for 20-30 minutes.