Parmesan Tart with Red Pepper Coulis

Serve as an appetizer or with salad for a light lunch

I use this tart as an appetizer. It’s easy for a guest to eat at a cocktail party while standing with a drink in their hand. You can also serve it with a salad as a light lunch or for brunch. I make this in a square pan so that I can cut small squares for appetizers. If I’m making the tart to accompany a salad, I use a round pan for pie-shaped portions.

Ingredients

• 1 sheet frozen puff pastry (half of 17.3-ounce package), thawed

• 9” square shallow metal cookie sheet or a round tart pan with

• removable bottom

• 3 large eggs

• 3/4 cup whipping cream

• 3/4 cup whole milk

• 3/4 cup (packed) freshly grated Parmesan cheese (about 3 ounces)

• 1/4 teaspoon salt

• 1 red bell pepper

• 1/2 lemon

  Instructions

Char pepper over gas flame or in broiler until blackened on all sides. Wrap in a damp paper towel until cooled slightly, and then peel and seed.

Puree the pepper pulp in a blender until very smooth. Season with salt and a squeeze of lemon juice.

Roll out the pastry sheet on a floured surface until about 11” square (it should be about 1/8” thick). Use it square, or trim to form 11” diameter round.

Transfer to tart pan or square baking pan. Fold in overhang to form double-thick sides. Pierce pastry with fork. Cover and chill for 1 hour.

Preheat oven to 425 degrees. Line pastry with foil; fill with dry beans or pie weights. Bake crust until sides are set, about 20 minutes.

Remove foil and beans. Return to crust to oven, baking until bottom is golden brown, pressing with back of fork if bubbles form, about 8 minutes.

Transfer tart to rack. Reduce oven temperature to 325°.

Whisk eggs, cream, milk, Parmesan cheese, and salt in medium bowl to blend.

Pour egg mixture into hot tart crust. Bake tart until custard is set, about 30 minutes.

Cool slightly. Cut into small squares and place a dab of the red pepper coulis on each piece.