13076 Serves 8 Wed Aug 06 08:21:37 -0700 2008 Fri Feb 06 15:43:13 -0800 2009 Licensed http://www.chow.com/recipes/13076 Fri, 06 Feb 2009 23:43:13 GMT This tart, topped with strips of piquillo and other peppers, features. Idiazábal is the famous Basque ewe's milk cheese from the mountainous Guipúzcoa region. The cheese is made by the shepherds themselves as well as by cooperatives in the region. Piquillo peppers are smoky-flavored spicy red peppers from the Navarre region, the town of Lodosa producing some of the finest quality. They can be found bottled or canned, imported from Spain. Parsley is a favorite addition to many Basque dishes.

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Sift the flour, salt, garlic powder, and piment d'espelette together. Using a pastry knife or a food processor, cut in the butter to form a texture of coarse meal. Add only enough water to form a stiff dough. Wrap the dough in plastic film and refrigerate for at least 30 minutes.

On a lightly floured surface roll the dough into a 13-inch [33-cm] circle, approximately ⅛ inch [3 mm] thick.

Butter the bottom and sides of a 9-inch [23-cm] tart pan with a removable bottom. Press the dough into the pan and trim the edges.

Bake the pastry shell blind at 375°F [190°C] for 20 minutes, or until the crust is set, and reserve. (Pie weights, rice, dry beans, or foil may be used to hold the shape of the crust while baking blind.)

Mix the cream, eggs, white pepper, and piment d'espelette together.

Scatter the parsley across the bottom of the baked crust. Add the diced cheese, then arrange the pepper and chile strips across the cheese in an interesting pattern.

Pour the custard mixture over and bake at 375°F [190°C] for 30 minutes, or until the crust is golden, the filling is set, and the top just begins to brown. Allow the tart to rest 15 minutes before slicing.

Cut the tart into 8 slices. Serve 1 slice per person, warm or at room temperature.

520 The Appetizer Atlas

]]> http://www.chow.com Arthur L. Meyer 50 Main 2 cups [480 mL] all-purpose flour

]]> ½ teaspoon [3 mL] salt

]]> ½ teaspoon [3 mL] garlic powder

]]> ½ teaspoon [3 mL] piment d'espelette or New Mexico ground red chile

]]> 5 ounces [140 g] unsalted butter, chilled, cut into small cubes

]]> ¼ cup [60 mL] cold water, as needed

]]> 1 cup [240 mL] heavy cream or crème fraîche

]]> 3 large eggs, lightly beaten

]]> White pepper to taste

]]> Pinch of piment d'espelette or ground New Mexico red chile

]]> ¼ cup [60 mL] parsley, chopped coarsely

]]> 8 ounces [225 g] Idiazábal cheese, cut into very small dice

]]> 1 yellow bell pepper, fire roasted, peeled, seeded, and cut into thin strips

]]> 3 piquillo peppers, canned or bottled, cut into strips

]]> 1 green Anaheim or New Mexico chile, fire roasted, peeled, seeded, and cut into strips

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