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
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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