Here's another recipe adapted from The Modern Baker, by Nick Malgieri (DK Publishing, $38).

Ideally, the roasted peppers, with garlic and olive oil, could use a day or two in the refrigerator to develop flavour. Make sure to remove the garlic no more than 24 hours after adding it.

Serve wedges or slices of this tart for brunch, as an appetizer or as the main course for lunch.

Keep the tart at room temperature until you intend to serve it on the day it is baked.

Wrap and refrigerate leftovers and bring to room temperature before serving again.

A 10- or 11-inch (25 or 27 cm) rectangular tart pan with a removable bottom works well here, making the finished product easy to cut and portion.

Roasted Pepper and Goat Cheese Tart

Makes one 10- or 11-inch (25 or 27 cm) tart (about 8 generous servings)

* 4 medium red, yellow and/or orange bell peppers (about 2 pounds)

* Salt

* 2 tbsp (30 mL) olive oil

* 1 medium clove garlic, cut into very thin slices

* Olive Oil Dough for a 10- to 11-inch (25- to 27-cm) single crust

* 10 oz (280 g) mild goat cheese, such as Montrachet, crumbled, at room temperature

* 6 large eggs

* Freshly ground black pepper

* 1/4 cup (60 mL) 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 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 flavour 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 colour and the crust is baked through. Transfer the tart pan to a wire rack to cool.

Approximate nutrition per serving: 373 calories, 26 g fat, 14 g protein, 22 g carbohydrates, 2 g fibre

Washington Post