Red Pepper & Ricotta Tart

Ingredients:

For the crust:

• 1 1/4 cup Flour

• 1 stick COLD unsalted butter, cut into cubes

• 1/2 tsp. sea salt

• 3-5 Tb. ice-cold booze (whiskey, brandy, vodka)

For the filling:

• 10 oz. ricotta, softened

• 1 large egg

• 1 bunch fresh basil

• 2-3 marconi sweet peppers (or red bell peppers) cut into thin rings

• 1 Tb. honey

• Salt and pepper

Directions:

1. Preheat the oven to 350 degree F.

2. For the Crust: Add the flour, butter and salt to a food processor, and pulse until chopped into small pellet-like pieces.

3. Pour the booze over ice to chill, then strain the ice and add 1 tablespoon at a time, pulsing the mixture, until in just comes together. Form into a disk, wrap in plastic and refrigerate for at least 30 minutes.

4. Once the dough has chilled, flour a work surface and a roll it out into a large 11 inch circle. carefully fold it over the rolling pin and move to a tart pan. Lower the crust into the pan, don’t stretch. Fit the crust down into the edges, then crimp off the excess dough over the top of the pan.

5. Mix the softened goat cheese and egg until smooth. Then spread evenly at the bottom of the tart. Lay a single layer of fresh basil leaves over the goat cheese. Then layer the red peppers over the basil leaves, overlapping. Drizzle the honey over the top and sprinkle with salt and pepper.

6. Bake the tart on the lowest rack for 35 minutes, until the crust is baked through and the red peppers and honey look “candied” and glossy.

7. Cool for at least 15 minutes before cutting.