Red onion and red pepper tartlettes with goat cheese

    40 min

    Delicious roasted red pepper and red onion tartlets with goat's cheese and piquante peppers.


    Yorkshire, England, UK
    17 people made this

    Makes: 6 tartlettes

    • 320g shortcrust pastry
    • 15g butter
    • 2 red onions, sliced
    • 75g roasted red peppers from a jar, torn into pieces
    • 25g roasted sweet piquante peppers, chopped
    • 8 roasted cherry tomatoes, halved
    • 3 drops balsamic vinegar
    • 100g goat cheese, in chunks
    • 1 pinch ground black pepper
    • 10g fresh thyme
    • 1 teaspoon milk

    Prep:30min  ›  Cook:10min  ›  Ready in:40min 

    1. Preheat oven to 180 C / 160 C Fan / Gas 4. Prepare flat baking tray with baking parchment.
    2. Unroll pasty sheet and use a circle cutter around 8cm to cut into six rounds. Place each pastry round onto baking tray.
    3. Melt the butter in a non-stick frying pan and gently fry the onions for 8 to 10 minutes until soft and tender.
    4. Add the roasted peppers, piquante peppers, cherry tomatoes and balsamic vinegar, stirring gently.
    5. Spoon mix into the centre of pastry rounds, leaving a small edge. Roughly lift up the edges to create tart shape.
    6. Disperse the goat cheese chunks between each tartlet. Brush the edges with milk.
    7. Season with black pepper and add a couple of thyme sprigs to each tart.
    8. Transfer to the oven and bake tartlettes for 10 minutes, until golden.

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    LOVE  -  10 Nov 2016