Goats Cheese and Red Pepper Pastries with Pesto

Since I had one of those long pointed sweet red peppers in my fridge - just the one!  I didn't really know what to do with it but I had some goats cheese too and so these individual goats cheese pastries happened.



















On with the pastries......

To make 2 you will need:
You can of course, make one big one or use more pastry and cheese and make as many as you fancy.
250g of ready made puff pastry - at room temperature
125g soft goats cheese - the kind that comes looking like a little log
1 half of a long pointed sweet red pepper - sliced thinly into about 12 rings
a teeny weeny bit of vegetable oil for frying
a dollop of pesto
a little milk or beaten egg for brushing the pastry

How to do it:
Preheat your oven to 200C/400F or Gas 6 and start by frying your pepper slices in a frying pan with a teeny bit of oil over a low heat. You don't want them to colour very much, just to get them soft. Reason is they wont be on the oven for very long and so will be crunchy to taste if you don't first soften them.
When they're done, remove and set aside.

Now roll out your pastry into 2 oblongs or squares keeping them about 1 cm thick. You can trim them to make them nice and neat.

Now, carefully score another oblong (or square, whichever your making) about 2cms inside - so that it looks like a picture frame is the best way I can describe it.
Go here to see what I'm raving on about as I really should have taken a picture but forgot.
Anyway, be careful that you don't go right the way through or your goats cheese will have no where to live and will fall out of the bottom.
Don't put the cheese in just yet.

Now, using a fork, prick inside the bit where the picture would be if it was a picture frame. You are doing this so that the middle part doesn't rise when you bake it.

Without putting in the filling, place each pastry onto a non stick baking tray, brush with a little milk and put into a preheated oven and bake for just 10 minutes.
They will not have coloured or be cooked at this point. Now being quick about it, carefully remove one layer of the pastry in the middle (the bit that hasn't risen). This will make somewhere for the cheese to sit without falling all over the edge.
Put in the goats cheese and top with the pepper slices and return to the oven to cook for another 8 to 10 minutes. Remove from the oven, top with a little pesto and serve immediately
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9 comments

  1. It looks so delish! Happy New Year Jan!

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  2. Welcome to 2010 Jan. We look forward to more of your "mad" recipes as you call them:D

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  3. This tart would send me to heaven if you used Feta cheese. In the meantime, I'll wait for your version...extra red peppers please!

    Happy New year!

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  4. is looks totally yummy. Great favour combo

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  5. Puff pastry 'pizzas' - I love them. Great way of using bits up.

    I cheat and just put the filling on raw with the uncooked pastry, and the filling cooks as the pastry does. Saves time.

    Hope you had a good festive season!

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  6. sometimes leftover inthe fridge make a good dish !!
    Happy new year to you
    cheers from paris
    Pierre
    http://pierre.cuisine.over-blog.com

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  7. Happy New Year Jan and all the best for 2010!
    Oh, and this looks delicious!

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  8. You certainly come up with the most amazing recipes Jan!!!

    A very happy New Year to you. I'm going to try to improve my photography skills this year (sure I will:) Your pictures look mighty good to me!!!

    Thanks for sharing...

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  9. Jan, Happy New Year! We all sometimes need little breaks from blogging. Life just tends to get in the way or the blogging mojo vanishes! Good to have you back!

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




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