Cheat’s red pepper and goat’s cheese tarts

Name: Cheat’s red pepper and goat’s cheese tarts
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: Serves 2
Cuisine: British recipes
Ingredients: ½ x 375g pack ready-rolled puff pastry, at room temperature; 2 heaped tbsp red pesto; 290g jar roasted red peppers in oil, drained; 100g mild goat’s cheese, cut into 4 rounds; Few sprigs of fresh thyme; 1 tbsp flaked almonds

Published: 31 May 10
Updated: 18 Mar 24

Test kitchen approved

It’s amazing what delights you can create using your imagination and some ready-rolled puff pastry, as this vegetarian cheesy tart recipe proves.

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Serves 2
Takes 10 min to make, 10-12 min to cook, plus cooling

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Ingredients

½ x 375g pack ready-rolled puff pastry, at room temperature
2 heaped tbsp red pesto
290g jar roasted red peppers in oil, drained
100g mild goat’s cheese, cut into 4 rounds
Few sprigs of fresh thyme
1 tbsp flaked almonds

Method

Heat the oven to 220°C/fan200°C/gas 7. Unroll the pastry and cut in half. Re-roll half and freeze for later use. Cut the reserved half into 2 equal rectangles and transfer to a lightly oiled baking tray. Score a 1cm border around the edge of each pastry rectangle.
Divide the pesto between the tarts, spreading it within the border. Cut the peppers into large chunks and arrange on top. Add 2 slices of goat’s cheese to each tart, then sprinkle over the thyme and almonds. Season with pepper.
Bake for 10-12 minutes until the pastry is golden and cooked through. Cool for a couple of minutes before serving.

Recipe from June 2010 Issue

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