Goat's cheese and pepper tarts. Put a slice of goat's cheese on each pastry heart. Cut open the peppers flat on a chopping board. Make your own heart-shaped templates out of card.
The perfect side dish for any holiday meal. I'm a sucker for savory pies and tarts, especially around the holidays. The crisp buttery crust layered with cheese, herbs, and toppings is almost more. You can cook Goat's cheese and pepper tarts using 5 ingredients and 3 steps. Here is how you achieve that.
Ingredients of Goat's cheese and pepper tarts
- It's of Roll of pastry.
- You need 200 g of goat's cheese.
- It's of Chopped red pepper.
- You need of Chopped chives.
- It's of Butter or oil for greasing.
Sprinkle the unbaked tart crust with half of the goat cheese, then cover the cheese with a layer of the marinated peppers, overlapping them slightly if necessary to make them fit (make sure the garlic has been discarded). Repeat with the remaining cheese and peppers, ending with peppers on top. Place the crumbled goat cheese on top of the pastry. Top the o at cheese with the eggplant and peppers in a spiral fashion, overlapping each.
Goat's cheese and pepper tarts instructions
- Mix chopped pepper and cheese together well.
- Lightly grease muffin trays. Cut pastry into rounds and add to muffin tray. Glaze with egg. Add 2 spoonfuls of cheese to each. Sprinkle with chopped chives.
- Bake at 200 for about 15 minutes.
Sprinkle the Parmesan cheese over the eggplant and peppers. Distribute the pepper mixture in the tart shell and scatter the goat cheese over it. Slowly drizzle the egg mixture over the filling until it reaches the rim of the pastry (you may not need it all). Cool on a rack and serve warm or at room temperature. Here, it's combined with shallots and goat cheese for a rich, buttery quiche-like tart.
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