• STEP 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.

  • STEP 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.

  • STEP 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.

  • STEP 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.

  • STEP 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.


This logshaped cheese has a wisp of straw through the centre and is dusted with ash. Mild, creamy flavour.


Grilled peppers are a bore to peel, so if you want to save a bit of time, use halved roasted peppers from a jar or deli counter instead.

Recipe from Good Food magazine, May 2007


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