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Roasted pepper & goat’s cheese tart


This is a little bit more time consuming & expensive to make than some tart’s but so worth it!
Remember you can eat it over several days or freeze some.




Serves 6-8

for the pastry
140g unsalted butter cut into cubes
225g plain flour
a couple tbsp ice cold water

for the filling
3 unpleeled garlic cloves
3 peppers, red, yellow or orange
2 red onions finely sliced
1 tbsp balsamic vinegar
50ml red wine
1 tbsp light muscovado sugar
200g soft goat’s cheese
handful fresh basil
143ml carton double cream
sea salt & freshly ground pepper
2 tablespoons olive oil


Preheat oven to 200°C

First put the pepper and garlic in a roasting dish and place in oven for 40 minutes. Once roasted, allow to cool before peeling the skin, de-seeding and slicing into thick strips.

For the pastry
Blitz the butter and flour in a food processor until resembles fine bread crumbs. Add water slowly and keep blitzing until the pastry comes together into a ball. Wrap in greaseproof paper and rest in fridge for at least 15 minutes. Grease a 23cm flan dish, when the pastry has rested, roll and line the dish, cover with greaseproof paper and bake blind for 15 minutes, remove paper and beans and bake for further 5 minutes.

For the filling
In the meantime cook red onion until translucent, approximately 10 minutes then set aside. Crumble goat’s cheese in a bowl with basil. In another bowl whisk egg, cream and seasoning.

To put together
Lower oven to 180°C lay half the peppers on the bottom the dish, followed by half the onion. Spread goat’s cheese mixture, pour in egg and cream, top with remaining peppers and onion. Bake for approximately 40 minutes until golden brown on top.


Approximate cost £7.40