Roasted Red Pepper Tart
Elevate your appetizer or brunch game with this irresistible Roasted Red Pepper Tart, a stunning combination of smoky roasted red peppers, creamy goat cheese, and flaky puff pastry. This elegant yet easy recipe features a luscious cheese filling made with goat cheese, cream cheese, and a hint of garlic, beautifully complemented by thin slices of roasted red peppers and a sprinkle of fresh basil. The delicate golden crust encases the savory flavors, while a touch of Parmesan adds a final layer of indulgence. Perfect for entertaining or a cozy meal at home, this tart is as visually impressive as it is delicious. Ready in under an hour, it’s a simple yet sophisticated dish that’s sure to be a crowd-pleaser.
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Recipe Information
Ingredients
- 3 whole Red bell peppers
- 1 sheet Puff pastry sheet
- 4 oz Goat cheese
- 2 oz Cream cheese
- 1 whole Egg
- 2 tbsp Heavy cream
- 1 tbsp Fresh basil leaves
- 2 cloves Garlic
- 1 tbsp Olive oil
- 0.5 tsp Salt
- 0.25 tsp Black pepper
- 2 tbsp Parmesan cheese (grated)
Instructions
Preheat your oven to 450°F (230°C).
Place the whole red bell peppers on a baking sheet lined with foil. Roast in the oven for 20-25 minutes, turning occasionally, until the skin is charred and blistered.
Remove the peppers from the oven and place them in a covered bowl or a sealed plastic bag. Let them sit for 10 minutes to steam, which will help loosen the skins.
Peel the skin off the roasted peppers and remove the seeds and stems. Slice the peppers into thin strips and set aside.
Reduce the oven temperature to 375°F (190°C).
Roll out the puff pastry sheet onto a parchment-lined baking sheet. Using a knife, score a 1-inch border around the edges, being careful not to cut all the way through the dough.
In a medium bowl, mix the goat cheese, cream cheese, egg, heavy cream, minced garlic, salt, and black pepper until smooth and creamy.
Spread the cheese mixture evenly over the center of the puff pastry, staying within the scored border.
Arrange the roasted red pepper strips over the cheese mixture in a decorative pattern as desired.
Drizzle the olive oil over the peppers and sprinkle the grated Parmesan cheese on top.
Bake in the oven at 375°F (190°C) for 20 minutes, or until the puff pastry is golden brown and puffed.
Remove the tart from the oven and let it cool for 5 minutes. Sprinkle the chopped fresh basil leaves over the top before slicing and serving.
Nutrition Facts
Calories |
2410 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 171.7 g | 220% | |
| Saturated Fat | 61.6 g | 308% | |
| Polyunsaturated Fat | 3.1 g | ||
| Cholesterol | 323 mg | 108% | |
| Sodium | 3192 mg | 139% | |
| Total Carbohydrate | 149.8 g | 54% | |
| Dietary Fiber | 13.6 g | 49% | |
| Total Sugars | 17.6 g | ||
| Protein | 57.1 g | 114% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 361 mg | 28% | |
| Iron | 12.7 mg | 71% | |
| Potassium | 1181 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
