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Archive for the ‘Red Pepper’ Category

I sat daydreaming in front of recipes for several hours today, overwhelmed by the freedom I have gained after completing my exams. What will I cook, I asked myself, unsure of what to do since until recently my cooking was restricted by time and what was in the fridge. I was overwhelmed with the decision of what to cook, yet I yearned to create something.

I came across a few savoury tarts, and made up my mind. Tonight’s meal would be simple, a goat cheese tart with red peppers and a green salad. I could hardly wait to get the ingredients, and get the tart in the oven so that the apartment would be full of delicious aromas when my partner G. came home from class.

Goat Cheese Red Pepper Tart

Ingredients

1 savory shortcrust pastry

2 large shallots, finely sliced

1 Tbsp butter

Pinch salt and pepper

1 small package plain goat cheese

1 egg

1/8 tsp nutmeg

Pinch salt and pepper

2 pieces of prosciutto (optional)

1 red pepper, cored and sliced into thin rounds

1 Tbsp honey

Directions

Prepare the shortcrust pastry and let rest at least 30 minutes in the refrigerator. Meanwhile, slice the shallots finely. Heat butter in a frying pan over medium-low heat, and sauté the shallots until they become caramelized, stirring occasionally, around 15 minutes. The key is to cook the shallots slowly as it allows them to caramelize without burning. Once ready, season lightly with salt and pepper and set aside.

Wash and core the red pepper and slice it into thin rounds. Set aside.

Whisk together egg and goat cheese until smooth. Add the nutmeg and the salt and pepper. Let stand while you roll out the pastry between two sheets of wax paper, and place in a buttered pie shell or tart pan. Crimp the edges with with your fingers or a fork, and prick the base of the shell with a fork.

Spread the goat cheese mixture over the bottom, then sprinkle half of the caramelized onions. Slice the prosciutto (if you want to make this with meat) and drop the pieces evenly over the goat cheese mixture. Top with the red pepper rounds, and then drizzle the honey over top.

Bake at 350 for 35-40 minutes, until the pastry is golden and the red peppers cooked. Remove from oven and allow to cool. Sprinkle the remaining half of the caramelized shallots over before serving. Serve this tart with a large and simple green salad. This tart would be great for a simple weeknight meal (especially if you make pastry in advance and store it in the freezer like I do), or would be a lovely piece to take over to a friend’s potluck dinner party, as it does not require reheating!

Enjoy!

-Sitelle

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