DINNER | Goats Cheese, Pesto & Red Pepper Tart

Sunday, 13 April 2014 ·

Looking for something quick, easy and healthy for dinner? I highly recommend this one, it's fantastic for spring summer time as it's light and yet filling. Not only that but the list of toppings it literally endless - you can never get bored of this one! 

Prep time: 5 minutes
Cooking time: 30 minutes

  • Puff pastry (ready rolled optional) 
  • Pesto
  • Goats cheese
  • Red peppers
  • Chives
  • Baby rocket
  • Mozzarella 
  • Olive oil
  • Garlic

First of all you want to chop your peppers up and lay them on a lined baking tray, drizzle them in oil and crushed fresh garlic. Pop these in the oven to roast, depending how well roasted you like them they can take between 15-25 minutes.

Whilst these are booking you can start prepping the rest of the tart. Lay the puff pastry on another linked baking tray. I recommend using greaseproof paper to line the tray as the pastry won't stick to this. Then smooth some pesto and goats cheese over the pastry leaving a border of at least an inch around each edge.

Once the peppers are cooked place these on top of the pesto and cheese, there's no right or wrong way to do this so just do whatever you fancy. Cut the balls of mozzarella into slices and place these on top of the peppers and then lastly sprinkle the chopped chives on top and now you can pop it back into the oven for about 10-15 minutes.
When it's finished cooking take it out of the oven and sprinkle over the baby rocket for a little peppery kick and it should look a little something like this.

This is a fantastic dinner for the upcoming warmer months and are a great alternative to a pizza as they're so much lighter. As I said at the beginning you can adapt these as much or as little as you like, if your a little short on time I would suggest just putting fresh peppers on instead of roasted.
I can't wait to experiment with more toppings in the future! Let me know if you'd like to see anymore posts on quick, easy recipes like these! I hope you enjoy making them as much as I have.

No comments:

Post a Comment