Goat’s cheese tart with pine nuts and roasted red capsicums

Goat’s cheese tart with pine nuts and roasted red capsicums

By
From
Under the Walnut Tree
Serves
4-5
Photographer
Fanny Bergenström

A savoury puff pastry tart with goat’s cheese, pine nuts, fresh herbs and roasted red capsicums. The tart can be prepared a day ahead, and just reheated in a 175°C oven for 10 minutes or so before serving.

Ingredients

Quantity Ingredient
2-3 roasted red capsicums
375g puff pastry
1 tablespoon olive oil
4 tablespoons fresh thyme, chopped
1-2 tablespoons fresh rosemary, chopped
250g cold soft goat’s cheese
1/2 teaspoon sea salt flakes
pinch freshly ground black pepper
4 tablespoons pine nuts
1 egg, lightly beaten

Method

  1. Begin by roasting and peeling the capsicums.
  2. Preheat the oven to 200°C. Cover a baking tray with non-stick baking paper, and set aside for now.
  3. On a lightly floured work surface, roll out the puff pastry into a 3 mm thick rectangle or circle (depending on the type you are using). Place the pastry on the lined baking tray.
  4. Softly score a line 1 cm inside the outer edge of the puff pastry, without cutting all the way through. Brush a little olive oil on the pastry (inside the scored edge), leaving the outer edge unbrushed. Place wide strips of the roasted capsicum on the tart, leaving the edge unfilled, and scatter with some of the chopped thyme and rosemary.
  5. Crumble the goat’s cheese over the capsicum, season with the sea salt and freshly ground black pepper, and sprinkle with the pine nuts and the remaining herbs. Brush the outer, unfilled edge with the beaten egg.
  6. Bake the goat’s cheese tart in the middle of the oven for 25-30 minutes, or until the edges are golden. Enjoy the tart while still warm or just cooled; it’s an excellent little starter or light meal with leafy greens.
Tags:
Under the Walnut Tree
Fanny
Anna
Bergenström
Bergenstrom
SBS
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