So, I've been really having a great time with Nick Malgieri's book: "The Moderm Baker". I have been drooling over all his beautiful and really interesting recipes for both classic favorites and some obscure finds. I have been very interested in his olive oil pie crust and wanted to use one of his recipes that called for it. So, when I found the goat cheese and roasted red pepper recipe, I knew I had to try it! Not only was this dish divine, It was a marvelous light dinner that tasted really "special". Don't let the olive oil crust intimidate you-- it's really an easy dough to put together.

Roasted Pepper and Goat Cheese Tart

Adapted from "The Modern Baker," by Nick Malgieri
Makes one 10- or 11-inch tart (about 8 generous servings)
  • 4 medium red, yellow and/or orange bell peppers (about 2 pounds)
  • Salt
  • 2 tablespoons olive oil
  • 1 medium clove garlic, cut into very thin slices
  • Olive Oil Dough for a 10- to 11-inch single crust (recipe follows)
  • 10 ounces mild goat cheese, such as Montrachet, crumbled, at room temperature
  • 6 large eggs
  • Freshly ground black pepper
  • 1/4 cup finely chopped flat-leaf parsley
To roast the peppers, position an oven rack about 6 inches from the broiler element and preheat the broiler. Line a rimmed baking sheet with aluminum foil.
Place the peppers on their sides on the lined baking sheet. Broil until their skins are charred on top, then use tongs to turn each pepper onto a second side. Repeat until the peppers are evenly charred on all sides and have collapsed. (Alternatively, use an outdoor gas grill set on medium and char the peppers right on the grill.)
Transfer the peppers to a bowl and cover tightly with plastic wrap. The peppers will steam as they begin to cool, and the skins will loosen on their own. When the peppers are cool enough to handle, place them in a colander and stem, peel and seed them. (Do not peel the peppers under running water or much of their flavor will be lost.) Return the peppers to the bowl as they are cleaned, and continue until all the peppers have been cleaned and seeded.
Place a layer of peppers in a medium shallow bowl. Sprinkle with a pinch or two of salt and drizzle on a scant amount of olive oil. Scatter a few of the garlic slices over the peppers. Repeat until you have layered all the peppers with the seasonings. Cover the bowl and refrigerate for up to 3 days. If you make the peppers more than a day before baking the tart, remove the garlic no more than 24 hours after adding it.
Lightly flour a work surface. If using a rectangular tart pan, press the Olive Oil Dough into a large square, turning it 90 degrees between presses. Roll out the dough on the floured surface, rolling away from you, until the dough is large enough to cover the tart pan bottom and come up the sides. (Add a bit of flour to the work surface as needed to keep the dough from sticking as you work.) Use the rolling pin to sever the dough at the pan's edge, then use your thumb and forefinger to press in and down at the same time to form the top edge of the tart crust.
When ready to bake, set an oven rack on the lowest level of the oven; preheat to 375 degrees.
Sprinkle the unbaked tart crust with half of the goat cheese, then cover the cheese with a layer of the marinated peppers, overlapping them slightly if necessary to make them fit (make sure the garlic has been discarded). Repeat with the remaining cheese and peppers, ending with peppers on top.
Whisk together the eggs, salt and pepper to taste and the parsley in a large measuring cup with a spout; slowly and carefully pour the mixture into the crust, distributing it evenly.
Place the tart pan on a baking sheet and bake for about 30 minutes, until the filling has set and has nice color and the crust is baked through. Transfer the tart pan to a wire rack to cool.

Olive-Oil Dough
Makes enough dough for a 10- or 11-inch single-crust pie or tart
  • 1 1/2 cups flour (spoon flour into a dry-measure cup and level off)
  • 1/2 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1/4 cup olive oil
  • 1 large egg, plus 1 large egg yolk
  • 2 tablespoons water
Combine the flour, sugar, salt and baking powder in the bowl of a food processor fitted with the metal blade. Pulse several times to mix well.
Add the oil, egg, egg yolk and water. Pulse 4 or 5 times, then turn dough out onto a lightly floured work surface and form it into a 1/2-inch-thick disk. (Overmixing may cause the oil to separate from the dough, making the dough hard to handle later on.)
Use immediately, or wrap in plastic wrap and refrigerate for up to several days.
2008 Jean-Claude Debeaune Les Galopières Pouilly-Fuisse
Pouilly-Fuissé is one of the 5 communal appellation of the Mâconnais and it is considered the best. Its wines are made of 100% Chardonnay and they are normally aged in stainless steel tanks. However some producer choose to age a small quantity of the wine in oak barrel.
I choose this wine because the acidity will pair with the goat cheese and the smooth texture with the eggs. 

Tasting notes:
Light golden color. The nose is amazingly aromatic and one can detect ripe apple and white peaches just while pouring it into the glass. A swirl reveals notes of wet stones and white flowers. On the palate it is creamy and medium bodied. There is a lot of lemon, and its high acidity probably highlights this element. Apple and roasted almond provide a good support. With the increase of the temperature the nose becomes more aromatic, and I can't quit sticking my nose into the glass. The finish is lingering and carries a nice lemon aftertaste, but it is ruined by an unpleasant heat (retail $19.99 - AVIN0552706927766)

This was a wonderful combination of flavors. I got the inspiration from a traditional Vodka sauce, but decided to try adding some Fino sherry instead. It was certainly a delicious success.

4oz Salmon (cooked or broiled  for 5 mins)
2Tbsp olive oil
frozen peas
2 Tbsp tomato paste
1/4 cup fish stock or water
1/2 cup chopped onions
4 Tbsp heavy whipping cream
1/4 cup Fino sherry
fettuccine pasta
Cook pasta per directions. In the meantime, saute onions in oil over med heat. When onions are translucent, add tomato paste and cream until well distributed. Pour in the sherry and the fish stock and cook until boiling. Reduce heat to simmer and add frozen peas and salmon. Toss with pasta and season with salt and pepper.
2008 La Crema Sonoma Coast Chardonnay
Salmon and Chardonnay is one of our favorite pairings. This fish is so rich, that can be paired with light red wine too; however we prefer a full bodied white. Chardonnay is all about winemaking. As the grape itself is quite neutral in aroma and flavor, what the wine will become depends on the work done at the winery. The grapes for this vintage have been harvested from cool vineyard sites in the Sonoma Coast AVA. In order to achieve a richer texture, 70% of the wine underwent malolactic fermentation, and it has been aged on its lees for 7 months in mostly French oak (20% new). Here we wanted to pair the creaminess with the dish with the creamy texture of a barrel aged Chardonnay.
Tasting notes:
Clear, light golden color. Pineapple, butterscotch and a hint of minerals on the nose. Full bodied with creamy texture and a surprising acidity. The palate confirms the nose, with the addition of a lemon/lime note on the finish. Good balance of ripe fruit and new oak influence, with a fresh kick of acidity. Tasted at room temperature, it finishes a little hot, but below 60°F it is hard to perceive. The problem with this wine is that the longer it stays open the more it smells and taste like oak and vanilla only  (retail $16.99 - AVIN7104634614855) .