For the Crust

1. Combine flour, sugar, butter and herbs in a food processor and process until the dough forms a large ball.
2. Divide the dough into 4 balls and place in the fridge to chill while you prepare the filling.

For the Filling

1. Roast the red peppers over a flame (or under the broiler) until charred on all sides. Place in a closed paper bag for 15 minutes to steam, and then peel off the skin, cut in half and discard the membranes and seeds. Coarsely chop one pepper and cut the other into long, thin strips.
2. Preheat the oven to 375 °F.
3. Purée the goat cheese, half-and-half, wine, and eggs in a food processor until smooth. Transfer mixture to a bowl and stir in prosciutto and chopped pepper, mixing well.
4. Remove crust from the fridge and prep your surface with flour. Using a rolling pin, roll out each of the dough balls into they are about ⅛” thick. Spray four mini tart tins with non-stick cooking spray. We recommend using a 4” tin. Using a spatula, lift the dough from your surface and press into mini tart tins, pressing the dough up the sides. Repeat for the remaining three balls of dough.
5. Pour the filling into the crust and decorate the top with the strips of the remaining roasted pepper. Bake for 20 to 30 minutes, just until mixture has set and the top has slightly browned. Remove from the oven and transfer to a rack to cool.

Note: If you don’t have a mini tart tin, you can also use a 9-inch fluted tart, quiche or pie pan with sides ¾ to 1 inch high. Adjust baking time to 45-50 minutes if you do so.

Terra Collection Rosé
This wine jumps out of the glass with notes of red berries, white peach, and hints of ripe pears. The entry of this wine comes off rich but balanced with the acidity and minerality. Flavors of white strawberry, citrus blossoms, and stone fruits shine through on the palate.

Download the recipe here.