Goat’s cheese, fennel & roasted red pepper tart
- Preparation and cooking time
- plus chilling
- Serves 8
Sweet caramelised vegetables and paprika cream top this lovely tart - cut into bite-sized pieces as part of a tapas spread
- 375g sheet all-butter puff pastry
- 3 tbsp olive oil
- 1 red onion , finely chopped
- 1 large fennel bulb , core removed, finely chopped
- 1 romano pepper , deseeded and finely chopped
- 2 garlic cloves , crushed
- 2 eggs , plus 1 yolk
- 200ml double cream
- 100ml milk
- ½ tsp sweet paprika
- 100g goat’s cheese
- 12 olives , pitted
- caper berries , to serve (optional)
- STEP 1
Roll out the pastry onto a floured surface to the thickness of a £1 coin. Use to line a 20 x 3.5cm deep loose-based tart tin. Prick the base with a fork, cover and chill for 30 mins, or put in the freezer for 15 mins.
- STEP 2
Heat oven to 200C/180C fan/gas 6. Line the pastry with baking parchment and fill with baking beans (or dried rice or beans). Put the tin on a baking sheet and bake for 15 mins. Remove the parchment and beans and cook for another 8-10 mins until a pale biscuit colour. Turn the oven down to 180C/160C fan/gas 4.
- STEP 3
Meanwhile, prepare the filling. In a large pan, heat the oil over a medium heat, add the onion, fennel and pepper, and cook for about 15 mins until soft and beginning to caramelise. Add the garlic and cook for a few mins more. Allow to cool.
- STEP 4
Lightly whisk the eggs, cream and milk together, then add the paprika and some seasoning. Tip the veg into the tart shell and dot over with cheese and olives. Pour over the eggs, then put the tin in the oven. Bake the tart for 20-25 mins until golden and set. Cool on a wire rack, then remove from the tin and cut into slices. Serve with caper berries scattered around, if you like. This can be eaten at room temperature or reheated later.