Recipes

Friday 25 July 2014

Recipe of the day: Roasted red pepper and goat's cheese tart

A delicious summer recipe from Thomasina Miers'

Thomasina Miers

Published 04/07/2014|12:29

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Book Cover Handout of ROASTED RED PEPPER AND GOAT'S CHEESE TART, featured in Chilli Notes by Thomasina Miers, published by Hodder & Stoughton. See PA Feature FOOD Miers. Picture credit should read: PA Photo/Hodder & Stoughton/Tara Fisher. WARNING: This picture must only be used to accompany PA Feature FOOD Miers.
ROASTED RED PEPPER AND GOAT'S CHEESE TART, featured in Chilli Notes by Thomasina Miers
Undated Handout Photo of Thomasina Miers. See PA Feature FOOD Miers. Picture credit should read: PA Photo/Hodder & Stoughton/Tara Fisher. WARNING: This picture must only be used to accompany PA Feature FOOD Miers.
Thomasina Miers

A delicious summer recipe from Thomasina Miers'

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Ingredients

(Serves 4)

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230g ready-made all-butter puff pastry

150g roasted red peppers (jarred to make it easy), 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

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Method

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 and is golden and crisp and the tomatoes and onion are cooked. Sprinkle with the chilli flakes and serve.

 

You can also break a couple of eggs on top before baking if you want to make the tart a little more substantial.

 

This recipe appears in Thomasina's new cookbook Chilli Notes available in all good book shops

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