Artichoke Roasted Red Pepper And Goat Cheese Tart Recipes

ARTICHOKE, ROASTED RED PEPPER AND GOAT CHEESE TART

Steps:

• Heat oven to 400°F. Lightly spread flour on rolling pin. Place puff pastry sheet on piece of cooking parchment paper; roll into 11x10-inch rectangle. Keep pastry on parchment; transfer to large cookie sheet. Score dough 1/2 inch from edge all the way around. Poke all over with fork. Bake 14 to 18 minutes or until golden brown.
• Meanwhile, in medium bowl, beat Goat Cheese Spread ingredients with whisk. In small bowl, mix bell pepper, artichoke hearts, arugula, Parmesan cheese, olive oil and 1/8 teaspoon salt.
• Drop goat cheese mixture by dollops evenly over center of tart, on top of hot dough; let stand 1 minute. Spread cheese mixture to within 1/2 inch of edges. Top with pepper and artichoke mixture, followed by pine nuts. Cut into 4 rows by 3 rows.

ARTICHOKE & ROASTED RED PEPPER TARTS

Steps:

• Heat the oven to 400°F
• Line 2 baking sheets with parchment paper or spray with vegetable cooking spray.
• Stir the cream cheese, mozzarella cheese and 1/4 cup of the Parmesan cheese until the ingredients are mixed.
• Stir in the artichokes, red pepper and parsley.
• Season to taste.
• Unfold 1 pastry sheet on a lightly floured surface.
• Roll the sheet into a 12-inch square.
• Place on the prepared baking sheet.
• Brush the edges of the pastry with water.
• Fold over the edges 1/2 inch on all sides, pressing firmly with a fork to form a rim.
• Prick the pastry thoroughly with a fork.
• Repeat with the remaining pastry.
• Divide the cheese mixture between the pastry crusts and spread to within 1/2 inch of the edge.
• Sprinkle each with the remaining cheese.
• Bake for 20 minutes or until golden.
• Let cool for 5 minutes on a wire rack.
• Serve warm.
• TIP: Make Ahead Tip: Prepare the cheese filling up to 5 days in advance.

GOAT'S CHEESE & RED PEPPER TART

Steps:

• 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.
• 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.
• 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.
• 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.
• 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.