Goat's cheese & red pepper tart

Goat's cheese & red pepper tart

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(8 ratings)

Prep: 25 mins Cook: 40 mins

More effort

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)

  • kcal471
  • fat31g
  • saturates4g
  • carbs37g
  • sugars12g
  • fibre4g
  • protein13g
  • salt1.35g
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  • 2 large red onions, thinly sliced
  • 2 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 tbsp balsamic vinegar
    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 peppers (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



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


  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.

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Comments, questions and tips

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WellsThreadGood's picture
24th Feb, 2018
Great recipe! I would double the amount of onion, and not precook the pastry for more that 10 minutes in total. And maybe chop the cherry tomatoes in half to avoid them exploding everywhere when trying to eat them...
30th Jul, 2012
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 .
11th Jul, 2011
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
26th Feb, 2011
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.
9th May, 2009
A great recipe that can easily be prepared in advance.
23rd Aug, 2008
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.
15th Jun, 2008
very easy to make (even allowing for making my own pastry!) and very tasty..even though I forgot the herbs at the end!
23rd Apr, 2008
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
6th Dec, 2007
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!
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