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.