Goat Cheese and Roasted Red Pepper Torte

Ingredients
Cornmeal Peppercorn Crust
1 cup all purpose flour
3/4 cup cornmeal
2 teaspoons salt
1 teaspoon freshly ground black pepper
3/4 cup (1 1/2 sticks) unsalted butter, chilled and cut into bits
3 tablespoons ice water

Filling
6 tablespoons butter, softened
7 ounces goat cheese, softened
2 eggs
1/2 cup sour cream
1/4 cup chopped fresh basil
2 roasted red peppers, cut into strips


Directions
Special equipment:
9-inch disposable foil cake pan
Pie weights (or dry rice or beans)
Preheat the oven to 350 degrees F.
To make the crust, place the flour, cornmeal, salt, and pepper in the bowl of a food processor.

Add the butter and pulse until the mixture resembles little peas. Place the mixture in a bowl and add the water 1 tablespoon at a time, stirring with a fork to incorporate. Do not overwork.

Press the dough into the tart pan, making sure to work it up the sides of the pan. Place in the freezer for 10 minutes.

Remove the crust from the freezer, line it with foil, and fill with the pie weights (or rice or beans).

Bake for 10 minutes, then remove the foil and bake another 5 minutes. Remove from oven and set aside.

For the filling, put the butter and goat cheese into the bowl of a mixer and beat until well incorporated, 2 to 3 minutes.

Beat in the eggs 1 at a time, then add the sour cream. Mix well.

Chop half the red pepper strips. Fold in the basil and chopped red peppers.

Pour the mix into the prepared shell and arrange the remaining pepper slices on the top like the spokes of a wheel.

Place in the oven for 25 to 30 minutes, or until the filling is set and the top is lightly brown.

Let cool completely before chilling for a minimum of 1 hour.

This will set the custard and make it easier to slice. Bring back to room temperature before serving.