Got an ingredient and don't know what to do? Let's see if we can help.

Custom Search

Roasted pepper and Goats cheese tart

Roasted pepper and Goats cheese tart

Serves 3-4

This is a dish you can make on a lazy Sunday afternoon ready for the week ahead.  If you don’t like Goats cheese, then swap it for Feta or a smoked Mozzarella. Once cooked you can freeze it or leave in the fridge (it will keep for 2 days), and all you have to do is reheat it or serve cold.

 

Ingredients

For the pastry

200g plain flour

100g of butter or pastry fat

½ teaspoon of salt

1 egg Beaten (reserve a little of the egg to glaze the pie)

 

For the filling

 

100g Goats cheese

2 red peppers (or buy roasted peppers in a jar to save you time)

1 red onion

Hand full of rocket

3 eggs

150ml low fat Natural yoghurt

2 table spoon s of balsamic vinegar

1 teaspoon of thyme

1 tablespoon of olive oil

Salt and pepper

 

 

 

Method

-First of all we need to make the pastry.
(You can buy tart cases pre made if this all seems a bit too much work, and to be honest I wouldn’t blame you)

- Measure and sieve 200g of plain white flour into a bowl and add half a teaspoon of salt.

- Next cube the butter (or fat mixture) and put into the flour.

- With your fingers and thumbs, rub the flour and fats gently until they resemble course bread crumbs

- In the bowl make a well in the centre and crack the whole egg into the well. With a palate knife gently incorporate the egg with the flour mixture, when the mixture becomes more stiff start to use your hands until all the mixture is combined into one ball.

- If the mixture is too crumbly, add a dash of milk to the mixture, or alternatively if the mixture is too sticky add a little more flour.

- The key to this now is not to over work he pastry, it isn't bread so doesn't need kneading. As soon as it comes together STOP.

- Wrap your pastry in cling film and place in the fridge for half an hour to relax the gluttons in the pastry.

-Alternatively buy shop made pastry, but it is cheaper to make your own and more fun.

- Roll out the pastry so that it approx 3mm thick and larger than your tart tin.

-gently place the pastry in the tin and let the pastry hang over the sides.

-Prick the bottom with a fork and line with greaseproof paper and fill with rice or dried beans.

-place on a baking tray in a pre heated oven gas mark 5/170degrees for 15 minutes. Remove from the oven and remove the paper and beans and return and cook for a further 10 minutes.

-Remove from the oven and allow to cool. Then trim off any excess pastry

 

-In a sauce pan heat 1 tablespoon of olive oil on a low heat and add 1 red onion that has been finely sliced.

-Cook for 5 minutes until it begins to soften, and then add 2 tablespoons of balsamic vinegar. Cook for a further 5 minutes until all the vinegar has reduced and you are left with sticky red onions.

-Now we can build out tart.

-Firstly lay the onion on the bottom of our tart case and spread out evenly, then a layer of roasted peppers (jarred ones are great for this) then your goats cheese which has been sliced. Sprinkle with one teaspoon of thyme and top with a handful of rocket leaves.

-In a jug mix together the eggs and yoghurt and season well. Pour the egg mix over the tart and place the tart on a baking tray into a pre heated oven gas mark 5/170 degrees for 25 minutes.

-Remove from the oven and allow to stand for 5 minutes before serving.