Mixed Peppers in a Gougère Crust

Ingredients

3 medium red, yellow, and/or green sweet peppers, sliced
1/2 of a red onion, sliced
1 clove garlic, minced
2 tablespoons olive oil
1/4 cup chopped fresh basil
1 tablespoon chopped fresh rosemary
3/4 cup milk
5 tablespoons butter, cut up
1 cup all-purpose flour
4 ounces blue cheese, crumbled
4 eggs
1 ounce blue cheese, crumbled (1/4 cup)

Directions

1. Preheat oven to 375 degrees F. Grease an 11-inch tart pan with a removable bottom; set aside. In a large skillet cook peppers, onion, and garlic in hot oil over medium heat until tender. Stir in basil and rosemary. Season with salt and pepper; set aside.

2. In a small saucepan combine milk, butter, 1/2 tsp. salt, and 1/2 tsp. pepper. Bring to boiling. Remove from heat. Using a wooden spoon, vigorously beat in flour. Reduce heat and return saucepan to heat. Stir for 2 minutes. Transfer dough mixture to a large bowl. Add the 4 oz. blue cheese. Using a hand mixer, beat on high speed for 2 minutes. Add eggs, one at a time, beating on medium speed after each addition, until each egg is fully incorporated.

3. Spread dough evenly in the prepared pan. Bake 10 minutes. Spread vegetable mixture over dough. Bake 40 minutes or until puffed and golden brown. Sprinkle remaining blue cheese over tart before serving. Makes 8 servings.