Goat’s cheese, fennel & roasted red pepper tart

Goat’s cheese, fennel & roasted red pepper tart

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(3 ratings)

Prep: 30 mins Cook: 50 mins plus chilling

Easy

Serves 8
Sweet caramelised vegetables and paprika cream top this lovely tart - cut into bite-sized pieces as part of a tapas spread

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal438
  • fat35g
  • saturates17g
  • carbs21g
  • sugars4g
  • fibre2g
  • protein9g
  • salt0.9g
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Ingredients

  • 375g sheet all-butter puff pastry
  • 3 tbsp olive oil
    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 red onion, finely chopped
  • 1 large fennel bulb, core removed, finely chopped
    Fennel bulb

    Fennel bulb

    Like Marmite, fennel is something that you either love or hate - its strong aniseed flavour…

  • 1 romano pepper, deseeded and finely chopped
    Peppers

    Pepper

    pep-iz

    Also known as capsicums, bell peppers, sweet peppers or by their colours, for example red and…

  • 2 garlic cloves, crushed
  • 2 eggs, plus 1 yolk
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 200ml double cream
  • 100ml milk

    Milk

    mill-k

    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

  • ½ tsp sweet paprika
  • 100g goat’s cheese
  • 12 olives, pitted
    Bowl of olives

    Olive

    ol-liv

    Widely grown all over the Mediterranean, where they've been cultivated since biblical times…

  • caper berries, to serve (optional)

Method

  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.

  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.

  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.

  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.

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Comments, questions and tips

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Minoo's picture
Minoo
8th Jun, 2016
Having read the comments here I made this in my 28cm springform cake tin and found that just about held it all! This is a very nice, rich tart. I did have some issues when blind baking as the sides kept slumping down despite me filling it wth baking paper and dried pasta as a weight. Would recommend leaving a good overhang over the edge of the tin to prevent this.
busseynova
2nd Jun, 2016
This is a quiche, not a tart! If you swapped the puff pastry for shortcrust, and give it about 2-3x the cooking time it'd probably be pretty good.
mspremise
22nd May, 2016
0.05
Please, please don't attempt this recipe in these quantities. Halve everything and then some and then you *might* be able to fit it into a 20cm tart tin. You should probably swap out the puff pastry for shortcrust - see the previous comment about using puff.
ldupuy
4th Jul, 2015
5.05
Lovely! I slightly healtifyied it by replacing the cream with only 1tbsp mascarpone (carefully mixed with the milk beforehand). Also substituted homemade cheat shortcrust pastry (famous American plastic containers brand's recipe) for the puff pastry. However, fennel requires more pre-cooking (30 min) & a good amount of salt.
imogoscar
19th Jun, 2015
Was very disappointed with this recipe: even after baking blind, the puff pastry still rose right up on the second baking, and the filling was not set even after more than twice the cooking time. A shame, as the ingredients and the idea seemed really good.
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