Parmesan Tart W Arugula Salad Braidwoods Restaurant Scotland

Bon appetit, july 2005. From braidwoods restaurant, dairy, scotland. Excellent combination of flavors. Perfect for lunch or a light dinner.

Coulis:.

Char peppers over gas flame or in broiler until blackened on all sides.

Enclose in paper bag 10 minutes.

Peel and seed peppers.

Transfer peppers to blender and puree until very smooth.

Season to taste with salt.

Tart:.

Roll out pastry sheet on floured surface to 1 / 8-inch thick square.

Trim edges to form 11-inch diameter round.

Transfer to 9-inch tart pan with removable bottom.

Fold in overhang to form double-thick sides.

Pierce pastry with fork.

Cover and chill 1 hour.

Preheat oven to 425f line pastry with foil.

Fill with pie weights or dried beans.

Bake crust until sides are set , about 20 minutes.

Remove foil and beans.

Bake crust until bottom is golden brown , pressing with back of fork if bubbles form , about 8 minutes.

Transfer tart to rack.

Reduce oven temperature to 325f.

Whisk eggs , cream , parmesan cheese , and salt and black pepper in medium bowl to blend.

Pour egg mixture into hot tart crust.

Bake tart until custard is set , 30-40 minutes'.

red bell peppers, frozen puff pastry, eggs, whipping cream, parmesan cheese, salt, ground black pepper, arugula, olive oil, fresh lemon juice