Tomato and Pepper Tart with Chilli Jam and Goats Cheese

So very easy to make and without any fancy cooking skills involved, this tart not only looks good, it tastes good too!


Of course ready made pastry is the way to go.  Personally I'm a big fan of Jus-Rol and for this I used their puff pastry. The chilli jam I used is the brand 'Le Mesurier', I love their whole range of chutneys and relishes.
Print Recipe

You will need:
1 x 500g of ready made puff pastry - at room temperature
about a third of a jar of chilli jam relish - I used the brand 'Le Mesurier'  
2 medium sized red onions - peeled and sliced
half a red bell pepper - thinly sliced
1 or 2 tomatoes - thinly sliced
Goats cheese - sliced
I used Farleigh Wallop since I had some left from this post
salt and pepper to season 
1 x egg - yolk only mixed with a tiny drop of water

How to do it:
Preheat your oven to 200C/400F or Gas 6
First start with heating up a large frying pan and add a glug of oil, say a tablespoon.  Cook the sliced onions over a low heat until soft but not coloured.  Remove and set aside and repeat with the sliced peppers. Put those with the onions and leave to cool.
 
Roll the pastry out into an oblong (about 28cm or 11 inches by 22cm or 9 inches long)
Making sure you don't go all the way through, score a line about 2cm around the edge.  Prick the middle part with a fork, again taking care not to go through the pastry.
Put the pastry on a non-stick baking sheet and bake for 8-10 minutes.  Remove from the oven and push the part you pricked with a fork down flat, or you can remove and discard that thin top layer if you want. 
Now add the chilli jam carefully spreading it over evenly.
Add the cooled onions and peppers and top with slices of tomato.  
Season with a little salt and pepper.  Now add slices of goats cheese and brush the edges of the pastry with the egg mixture.  Pop back into the oven to cook for about 15 minutes.  
Serve while it's still nice and hot with a side of salad.


   

No comments

Thanks for taking the time to comment - much appreciated.
Cheers
Jan

PS: I hate having to do this but anyone trying to leave links in their comments please save yourself the trouble as they will NOT be published....
Thank you, you know who you are :)

Powered by Blogger.

A GLUG OF OIL