Red Pepper Pesto and Goats Cheese Tart


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.

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Serves 2
Difficulty Level: Rookie


  • 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
  1. Heat the oven to 200C. Lightly toast the pine nuts in a dry frying pan.
  2. 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.
  3. 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.
  4. Bake in the oven for 15-20 minutes until the pastry is cooked through
  5. Serve your Red Pepper Pesto and Goats Cheese Tart with a green salad.

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