Ingredients Weight Measure
Cake flour 1 lb.
Paprika 2 Tbsp.
Unsalted butter, chilled 5 oz.
Shortening 5-1/2 oz.
Salt 1 tsp.
Cold water 4-3/4 oz.
TABASCO® brand Original Red Sauce 1/2 oz.

Cheese Filling

Ingredients Weight Measure
Goat cheese, crumbled 4 oz.
Cream cheese, softened 2 oz.
TABASCO® brand Green Jalapeño Pepper Sauce 1/2 oz.


Ingredients Weight Measure
Red bell peppers, 2" strips 2 ea.
Orange bell peppers, 2" strips 2 ea.
Yellow bell peppers, 2" strips 2 ea.
Zucchini, sliced 1/8" 3 ea.
Yellow squash, sliced 1/8" 3 ea.
Eggplant, medium, sliced 1/8" 1 ea.
Shiitake mushroom caps 3 cups
Olive oil 1/4 cup
Salt and pepper to taste


  1. To prepare Dough, mix flour and paprika together; then cut in butter and shortening to form large walnut-sized nuggets.
  2. Dissolve salt in water and TABASCO® Original Red Sauce. Add to flour mixture and mix just enough to form dough, being careful not to overwork.
  3. Roll out dough to 2 16" circles and press into springform pans. Dock the bottom and sides with a fork.
  4. Bake at 425°F for 35 minutes or until done. Cool completely before filling.
  5. To prepare Cheese Filling, using the paddle attachment, mix goat cheese and cream cheese in mixer, until light and fluffy.
  6. Add TABASCO® Green Jalapeño Pepper Sauce to cheese and blend thoroughly.
  7. To prepare Vegetables, brush the vegetables with olive oil and season with salt and pepper.
  8. Roast vegetables until well browned. Allow to cool and blot dry with paper toweling.
  9. To assemble, spread half of goat cheese mixture along the bottom of each cooled crust.
  10. Layer the roasted vegetables on top of the cheese. Alternate peppers, squash, eggplant and mushrooms, keeping layers level.
  11. Press down gently on the vegetables to hold the tart together.
  12. Refrigerate to set. Cut into wedges to serve.

Yield: 2 tarts

Serving idea: Make a roasted vegetable coulis, drizzle over tart wedges and serve with lots of Original TABASCO® brand Pepper Sauce!