Roasted Red Pepper & Goat Cheese Tart

My six-year-old daughter, Diana, recently got her ears pierced. I had been asking her if she would like earrings since she was three, but she always said, "no thanks mommy". Until one day, while I was doing my makeup, Diana was sitting on my bed with my jewelry box open, carefully looking through things. She held up a necklace, "where did you get this one?" she asked. "From my grandma years ago." I said. She laid it gently back in the box and fished out a pair of sparkly earrings, "What about these?" "I wore those when I married daddy, on our wedding day." She set them back down thoughtfully and said, "I want to pierce my ears!" She was so excited and determined in that moment. "Are you sure?" I said, "remember it is going to hurt a little but then it will be fine." I was already getting excited myself. "Yes, I know that's ok Mommy." Two days later I made the appointment. She picked out tiny Hello Kitty studs and barley flinched while it happened. Once both ears were finished, she hopped off the chair and looked in the mirror with a big smile. I have to admit I was pretty darn proud of her that day!

I made this Roasted Red Pepper and Goat Cheese Tart for brunch last Sunday. My dear friend was over with her two children and this tart turned out so delicious I wanted to share it with you all today! I can see it being served this Mother's Day for an easy brunch with a side of fruit salad and a glass of pink champagne! It's very simple with only a few ingredients. This tart comes together quickly, especially if you use store bought pie dough. You can make this a day or two before, keep it in the fridge and re-heat it the day you plan on serving.

Ingredients:

1 pastry shell, store bought or homemade

1/2 red onion, sliced thin

2 small cloves of garlic, minced

4 tablespoons olive oil

5oz goat cheese

4 eggs

240g (1 cup) half and half

2 roasted red peppers, chopped (I used the ones in the jar)

1/2 teaspoon salt

1/4 white pepper

About 1 tablespoon chives, snipped

Method:

1. Set the oven to 400 degrees F. Blind bake the tart or pie shell for 15 minuets then set aside. Lower the oven to 375 degrees F.

2. In a medium pan, sauté the onion and garlic in the olive oil for about 10 minuets. Salt and pepper to taste.

3. In a bowl, mix the eggs, half and half, salt and white pepper together. I like to use an immersion blender, but a fork works just fine too.

4. To assemble, layer the onion, red pepper goat cheese and chives then poor over the egg mixture.

5. Bake for 30-40 minuets. Once the center is set and the sides of the pastry are golden brown, it should be done.

6. Cool for 20 minutes before slicing.

Being a mom is filled with these tiny moments of triumph. That day, it was watching my baby girl bravely face and conquer her fear. Some days it's reading through a school paper and seeing there are no spelling mistakes. That's a big one for me! Or sometimes it's as simple as getting through dinner time without any arguing and everyone cleans their plate. As moms, we spend so much of our days pouring into our children, teaching, guiding, correcting, encouraging. It can feel repetitive and even exhausting but then a moment like this comes along, and it’s like a glimpse of the bigger picture. All those small, everyday efforts are shaping a confident, thoughtful, and courageous little human. Because one day, we’ll look back and realize those “little” things were never little at all, they were everything.

And just like a pair of sparkly earrings on a special day, they become memories we treasure forever.

Happy Mother's Day to all the wonderful women in the world!

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I hope you give this roasted red pepper and goat cheese tart a try this Mother's Day! Want to stay in the loop and never miss another blog post? Subscribe to my monthly email list today and never miss what's coming next!

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