Goat Cheese And Roasted Pepper Tart

• 1 cup all-purpose flour + 2 tbsp
• 1 cup Parmesan cheese, grated
• 1/2 cup butter, softened
• 1 None egg yolk
• 1 cup ground almonds
• 2 None red bell peppers
• 2 None yellow bell peppers
• 10.5 oz goat cheese
• 1 tsp honey
• 2 tbsp olive oil
• 1/2 cup walnuts, roughly chopped and toasted
• 10 None caperberries

1. Mix flour, cheese, butter, egg yolk, almonds and 1-2 tbsp cold water and knead until smooth. Wrap in plastic wrap and chill for 30 mins.
2. Preheat oven to 425u0b0F. Place peppers on a baking sheet and roast for 20 mins, until skin is charred and wrinkled. Place in a plastic bag, close loosely and allow to cool. Remove skin, cut into quarters and remove seeds.
3. Reduce oven temperature to 400u0b0F. Line a baking sheet with parchment paper. On a lightly floured surface, roll out dough to an 8 x 12 inch rectangle. Cut in 1/2 lengthwise and lay side by side on the baking sheet. Prick several times with a fork and bake for 10-15 mins, until golden. Allow to cool.
4. Meanwhile, mix goat cheese, honey, oil and 2/3 of the nuts. Season then spread over pastry bases and top with peppers, alternating colors. Sprinkle with remaining nuts and garnish with caperberries.

flour , parmesan cheese, butter, egg yolk, ground almonds, red bell peppers, yellow bell peppers, goat cheese, honey, olive oil, walnuts, caperberries

Taken from recipes-plus.com/api/v2.0/recipes/17304 (may not work)