Goat Cheese and Roasted Pepper Tart with Basil-Chive Crust

Crust:

1 cup all-purpose flour
2 tablespoons powdered sugar
1/2 cup cold unsalted butter (1 stick), cut into small pieces
2 teaspoons minced fresh basil
1 teaspoon minced fresh chives

Combine flour, sugar, butter and herbs in a food processor and process
until the

dough forms a large ball (or mix dough using your usual pie crust method).
Press dough to about 1/8-inch thickness on the bottom and up the sides of
a
9-inch fluted tart, quiche or pie pan with sides 3/4 to 1 inch high. Set
aside.


Filling:

2 red bell peppers
1 cup (about 10 ounces) fresh goat cheese
1/2 cup half-and-half or milk
2 tablespoons dry white wine
3 eggs
4 ounces lean prosciutto, chopped or sliced into small pieces (Canadian
bacon
may be substituted)

Roast the peppers over a flame (or under the broiler) until charred on all
sides. Place in a closed paper bag for 15 minutes to steam, and then peel
off the skin, cut in half and discard membranes and seeds. Coarsely chop
one pepper and cut the other into long, thin strips. Preheat oven to
375:F. Puree the goat cheese, half-and-half, wine and eggs in a food
processor until smooth. Transfer mixture to a bowl and stir in prosciutto
and chopped pepper, mixing well. Pour the filling into the crust and
decorate the top with the strips of roasted pepper. Bake 45 to 50 minutes,
just until mixture has set and the top had slightly browned.

Serves 12


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