Roasted Red Pepper and Goat’s Cheese Tart
- 230g ready-made all-butter puff pastry
- 150g roasted red peppers, cut into strips
- 1/2 a red onion, finely sliced
- 12 cherry tomatoes, halved
- 25g pine nuts
- 80g goat’s cheese, crumbled
- 1/2tsp Turkish chilli flakes or a pinch of sweet smoked paprika
- 1 egg, beaten and 2 more if you want to make the tart more substantial
For the tapenade:
- 1 garlic clove
- Zest and juice of 1/2 a lemon
- 1tbsp of capers, washed in cold water
- 110g black olives
- A good handful of basil leaves, roughly chopped
- 1 large fresh red chilli, roughly chopped
- 6tbsp extra virgin olive oil
Preheat the oven to 220C/gas 7. To make the tapenade, whizz all the ingredients apart from the olive oil in a food processor until roughly combined, then add the olive oil.
Roll the pastry, place on a lined or buttered baking sheet and chill for 20 minutes. Lightly smear the base of the tart with the tapenade, making sure you leave a border of pastry, 1cm wide, all the way around.
Scatter the base with the strips of pepper, onion, tomatoes, pine nuts and cheese. Brush the edges of the pastry with a beaten egg and bake in the oven for 15 minutes or until the pastry has risen. Sprinkle with the chilli flakes and serve.
Comments: Our rules
We want our comments to be a lively and valuable part of our community - a place where readers can debate and engage with the most important local issues. The ability to comment on our stories is a privilege, not a right, however, and that privilege may be withdrawn if it is abused or misused.
Please report any comments that break our rules.
Read the rules here