Red Pepper Pesto and Goats Cheese Tart with Roasted Vegetables. This tart is quick and easy to make for a midway week meal. It would also be delicious and even easier to use a jar of green or red pesto.
If you liked my Red Pepper Pesto and Goats Cheese Tart then try out my Goats Cheese and Rosemary Biscuit Bites.
If you make any of my recipes, let me know on Instagram
Recipe
Serves 2
Difficulty Level: Rookie
Ingredients
- Sheet of puff pastry
- 3 Roasted red peppers, from a jar
- 1 big garlic clove, crushed
- Tablespoon of pine nuts
- 2-3 tablespoons of grated Parmesan
- A few sprigs of thyme
- 200g soft goats cheese
- A mixture of roasted vegetables, such as peppers, red onion, aubergine, courgette or mushrooms
- Salt and pepper
- Olive oil
Method:
- Heat the oven to 200C. Lightly toast the pine nuts in a dry frying pan.
- Use a blender to whizz together the red peppers, garlic, toasted pine nuts, Parmesan, thyme leaves and about 50ml olive oil. It should be a smooth, thick pesto. Season with salt and pepper.
- Roll out the puff pastry sheet on to a baling tray and spread on the red pepper pesto. Top with the roasted vegetables, the goats cheese and a few sprigs of thyme.
- Bake in the oven for 15-20 minutes until the pastry is cooked through
- Serve your Red Pepper Pesto and Goats Cheese Tart with a green salad.
