Goat Cheese andRoasted Pepper Tart with Basil-Chive Crust

Combine flour, sugar, butter and herbs in a food processor and process until thedough 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 a9-inch fluted tart, quiche or pie pan with sides 3/4 to 1 inch high. Set aside.

Filling:

Roast the peppers over a flame (or under the broiler) until charred on allsides. Place in a closed paper bag for 15 minutes to steam, and then peel offthe skin, cut in half and discard membranes and seeds. Coarsely chop one pepper and cut the other into long, thin strips.

Preheat oven to 375ºF.

Pure the goat cheese, half-and-half, wine and eggs in a food processor untilsmooth. 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 thestrips of roasted pepper.

Bake 45 to 50 minutes, just until mixture has set andthe top had slightly browned.