For a tart that's off the charts, you'll top crispy puff pastry with sweet roasted peppers and creamy goats' cheese. Serve with crispy potatoes and a handful of peppery rocket salad. Delicious!
Prep Time
35 min
Cuisine
Mediterranean
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*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
1 red pepper
red pepper
1 yellow pepper
yellow pepper
120g traditional puff pastry
wheat flour (gluten), butter (milk), sea salt (without anti-caking agent) water. May contain nuts.
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Cooking Instructions
Instructions for 2 people (double for 4)
1
Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7
Deseed the red and yellow pepper[s] (scrape the seeds and pith out with a teaspoon) and cut into thin strips (as finely as you can)
2
Add the pepper strips to a baking tray with a drizzle of olive oil and a pinch of salt
Put the tray in the oven for 10 min or until the peppers are beginning to soften
3
Meanwhile, slice the potatoes (skins on) into thin discs
Add the discs to a separate baking tray with a generous drizzle of vegetable oil and a pinch of salt and pepper
Put the tray in the oven for 20-25 min or until golden and crisp – these are your crispy potatoes
4
Whilst the potatoes are cooking, unroll the puff pastry and cut it into 2 [4] squares
Transfer the pastry squares to a sheet of non-stick baking paper (the size of a baking tray)
Score a 1cm border around the edge of the pastry with a knife and prick the inside of the border all over with a fork (this will stop you getting a soggy bottom!)
5
Once the peppers have softened, remove them from the oven
Top the centre of the pastry squares with the softened peppers and transfer them (on the baking paper) to a baking tray
Tip: Use the same baking tray the peppers were on to save on washing up
6
Put the tray in the oven for 15 min or until the pastry is golden and crisp and the edges have puffed up – these are your roasted pepper tarts
7
Whilst the tarts are cooking, combine the cider vinegar with 2 tbsp [4 tbsp]olive oil and a pinch of salt and pepper – this is your dressing
Crumble the goats' cheese into small bite-sized pieces
8
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