Menu
Goat's cheese & red pepper tart

Goat's cheese & red pepper tart

  • 1
  • 2
  • 3
  • 4
  • 5
(5 ratings)

Prep: 25 mins Cook: 40 mins

Moderately easy

Serves 4 - 6
There is a little work involved in this, but there is so much satisfaction in bringing it to the table to share with family or friends

Nutrition and extra info

  • Freezable
  • Vegetarian
  • Egg-free

Nutrition per serving (4)

  • kcalories471
  • fat31g
  • saturates4g
  • carbs37g
  • sugars12g
  • fibre4g
  • protein13g
  • salt1.35g
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 2 large red onion, thinly sliced
  • 2 tbsp olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 tbsp balsamic vinegar

    Balsamic vinegar

    bal-sam-ick vin-ee-gah

    True Balsamic vinegar is an artisan product from Modena, in Emilia Romagna, Italy, and is made…

  • 12 pitted black olives
  • 2 red pepper (choose tapered, heart-shaped ones if possible)
  • 200g ready-made shortcrust pastry
  • 150-200g / 5-7oz log firm goat's cheese, such as Sainte-Maure de Touraine or Capricorn
  • 250g cherry tomato
  • few oregano or basil leaves

    Oregano

    or-ee-gar-no

    Closely related to marjoram, of which it is the wild equivalent, oregano has a coarser, more…

Compare prices

Want to see what this recipe costs at different supermarkets? Compare in one place here:

Method

  1. Cook the onions in the oil for 6-7 mins, until they are softened and lightly coloured, then add the balsamic vinegar and 1 tbsp water. Cook for a further 2-3 mins. Roughly chop the olives and stir in. Leave to cool.

  2. Halve the peppers, remove the seeds and core. Put under a hot grill, skin side up, until the skins are charred. Remove and put into a food bag until cool enough to handle, then peel off the skins.

  3. Heat oven to 200C/fan 180C/gas 6. Roll out the pastry and line a 23-24cm deep flan tin. Line with baking paper and beans, then bake for 10 mins. Remove the paper and beans, then bake for 5 mins more, until the pastry is golden and crisp.

  4. Spread the onion mix over the base of the pastry case. Put the halved peppers on top, cut side up with tapered ends towards the centre. Slice the goat’s cheese and put a few slices in each pepper half. Tuck the tomatoes in the gaps between the peppers.

  5. Bake for 20-25 mins until the cheese is lightly tinged brown and the tomatoes have burst. Scatter over the herb leaves and serve warm or at room temperature.

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments (8)

patricia.bell@mail.com's picture

Very impressive appearance and tastes delicious with minimal effort. Made it for a buffet party , got loads of complements, making it again okay for a family gathering .

khaddoroshik's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Recipe is spot on! Tasted very very good - my very carnivorous husband said he didn't miss meat - which is a first!

andrea0018's picture

This recipe is so tasty and easy to do. I have made it for the team i work in and thay went mad for it- try it and see, thats all i can say.

riorita's picture

A great recipe that can easily be prepared in advance.

tags2k's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I replaced the goat's cheese with mascarpone for a friend and it was still delicious and creamy. Very filling, and made a perfect afternoon lunch for 4 with a feta and olive salad on the side.

notmum's picture
  • 1
  • 2
  • 3
  • 4
  • 5

very easy to make (even allowing for making my own pastry!) and very tasty..even though I forgot the herbs at the end!

baerhaus's picture

I made this with german puff pastry and the result was excellent.
I made up the recipe & used victoria sponge tins and froze the spare tart. I cooked the second tart after several months by re-baking in the oven and it still tated as good as the first unfrozen tart. Great recipe

sarahgregory's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Very tasty and easy to make tart. Was popular both with our vegetarian and non-vegetarian guests. I'm going to try making little individual ones for Christmas supper!

Questions (0)

Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved…

Be the first to ask a question about this recipe…

Tips (0)

Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.

Be the first to suggest a tip for this recipe…

Skills & know how

As well as helping you decide what to cook we can also help you to cook it. From tips on cookery techniques to facts and information about health and nutrition, we’ve a wealth of foodie know how for you to explore.

About BBC Good Food

We’re all about good recipes, and about quality home cooking that everyone can enjoy. Whether you’re looking for some healthy inspiration or learning how to cook a decadent dessert, we’ve trustworthy guidance for all your foodie needs.

Our recipes

All our recipes are tested thoroughly by us to make sure they’re suitable for your kitchen at home. We know many of you are concerned about healthy eating, so we send them to a qualified nutritionist for thorough analysis too.

Tell us what you think…

Love the new look or think we’ve missed the mark? We want to hear your thoughts – good and bad – to make sure we make the new website as useful as possible.

Magazine

Subscribe to BBC Good Food magazine and get triple-tested recipes delivered to your door, every month.

Events

Discover the dates and details of all the BBC Good Food Shows.

On TV

See your favourite chefs on Sky Channel 247, Virgin TV 260 and find their recipes at goodfoodchannel.co.uk

Good Food Apps

Download the BBC Good Food Recipes, tips & cooking tools app and get good food on the go.