Serves 6 | Prep Time: 20 minutes, Cook Time: 40 minutes
Pastry
455 g (1 lb) pie pastry
Flavoured Oils
60 ml (1/4 cup) roasted, peeled red peppers
60 ml (1/4 cup) fine olive oil
60 ml (1/4 cup) pitted niçoise olives
Filling
240 ml (1 cup) milk
2 eggs
Pinch of freshly grated nutmeg
180 ml (3/4 cup) crumbled fresh goat cheese
90 ml (6 tbsp) roasted, peeled red pepper strips
1 bunch green onions
6 cloves baked garlic
45 ml (3 tbsp) pitted nicoise olives
Salt and pepper to taste
1. Preheat oven to 175˚C (350˚F).
2. Butter and flour individual six 10-cm (four-inch) scalloped tart forms.
3. Roll out the pastry to a thickness of three cm (1/3 inch) and cut out six, 18-cm (seven-inch) rounds.
4. Drape each tart form with a round and make sure the pastry lines the form completely.
5. Fill each form with baking beans (available at kitchen supply stores).
6. Rest the forms in the refrigerator for one hour, then blind bake for 20 minutes or until pastry is golden brown.
7. Meanwhile, prepare the flavoured oils. You will need a food processor and two squeeze bottles. Purée the roasted red peppers with half the olive oil.
8. Pour the mixture into one of the squeeze bottles.
9. Repeat the process with the olives and the remaining oil. Reserve.
10.Mix the milk, eggs, and spices vigorously in a stainless steel bowl.
11.Evenly distribute the remaining ingredients in each of the six pre-baked tart forms.
12.Fill each form just shy of the brim with egg mixture.
13.Bake for 20 minutes or until the filling is golden brown and set.
14.Use squeeze bottles to make random patterns with the oils on a plate, and place a warm tart on top
