Ingredients
COULIS
4 red bell peppers
TART
1 sheet frozen puff pastry (half of17.3-ounce package), thawed
3 large eggs
3/4 cup whipping cream
3/4 cup whole milk
3/4 cup (packed) freshly grated Parmesan cheese (about 3 ounces)
1/4 teaspoon salt
SALAD
2 cups arugula
2 tablespoons olive oil
1 tablespoon fresh lemon juice
Preparation
FOR COULlS: Char peppers over gas flame or in broiler until blackened on all sides. Enclose in paper bag 10 minutes. Peel and seed peppers. Transfer peppers to blender and puree until very smooth. Season to taste with salt. (Coulis can be made 1 day ahead. Cover and refrigerate. Bring to room temperature before using.)
FOR TART: Roll out pastry sheet on floured surface to 1/8-inch-thick square. Trim edges to form 11-inch-diameter round. Transfer to 9-inch tart pan with removable bottom. Fold in overhang to form double-thick sides. Pierce pastry with fork. Cover and chill 1 hour. (Can be prepared 1 day ahead. Keep refrigerated.)
Preheat oven to 425°F. Line pastry with foil; fill with dried beans or pie weights. Bake crust until sides are set. about 20 minutes. Remove foil and beans. Bake crust until bottom is golden brown, pressing with back of fork if bubbles form, about 8 minutes. Transfer tart to rack. Reduce oven temperature to 325°F. Whisk eggs, cream, milk, Parmesan cheese, and salt in medium bowl to blend. Pour egg mixture into hot tart crust. Bake tart until custard is set, about 30 minutes. Cool slightly.
FOR SALAD: Toss arugula with oil and lemon juice in large bowl. Season with salt and pepper. Cut tart into wedges; drizzle with coulis. Serve warm with arugula salad.
