Pepper, red onion and goats cheese tart
The first time I made these tarts was to use up some puff pastry leftover from making salmon en croûte. I always have a jar of sun-dried tomato paste in the fridge, and it works really well as a 'pizza-like sauce' for the base.
I've topped these with roasted peppers, red onion and goats cheese and fresh basil. There's also one in the photos topped with sour cream, grated cheese and ham - for the person who doesn't like goats cheese or peppers!
1/2 red onion
1/2 large red pepper
1/2 large yellow pepper
1 tablespoon of olive oil
320g ready-rolled all butter puff pastry
1 egg
Sun-dried tomato paste
85g hard goats cheese
Handful of fresh basil leaves to garnish
- Pre-heat the oven to 200°C
- Cut the peppers and onion into 1 cm slices.
- Place them in a baking tray and mix with 1 tablespoon of olive oil.
- Roast the peppers and onion for 20 minutes in the hot oven.
- Take the pastry out of the fridge.
- Whilst the vegetables are roasting, lay the pastry (including the baking paper) onto a large baking sheet.
- Cut into quarters and then move them apart slightly to give the pastry space to rise as it cooks.
- Score a line with a sharp knife around the edge of each pastry shape, about 1 cm in from the edge, being careful not to cut too deeply.
- Break the egg in a bowl, whisk with a fork and then egg wash the pastry with a brush.
- Place the baking tray in the fridge for 5 minutes.
- Remove the peppers and onions from the oven and leave until cool enough to touch.
- Remove the pastry from the fridge and spread a thin layer of sun-dried tomato paste over the pastry, up to the scored edge.
- Top with the peppers and onions being careful not to be too generous or the pastry won't cook.
- Break up the goats cheese into bite-sized pieces and scatter over the top.
- Place in the hot oven for 20-25 minutes until the pastry has risen and the base has cooked through.
- Remove from the oven and top with fresh basil.
