Goat’s Cheese, Fennel & Roasted Red Pepper Tart Recipe
Introduction
This goat’s cheese, fennel, and roasted red pepper tart is a delightful combination of creamy, savory, and slightly sweet flavors. It’s perfect for a light lunch or an impressive appetizer, serving warm or at room temperature.
Ingredients
- 375g sheet all-butter puff pastry
- 3 tbsp olive oil
- 1 red onion, finely chopped
- 1 large fennel bulb, core removed, finely chopped
- 1 romano pepper, deseeded and finely chopped
- 2 garlic cloves, crushed
- 2 eggs, plus 1 yolk
- 200ml double cream
- 100ml milk
- ½ tsp sweet paprika
- 100g goat’s cheese
- 12 olives, pitted
- Caper berries, to serve (optional)
Instructions
- Step 1: Roll out the puff pastry on a floured surface to about the thickness of a £1 coin. Use it to line a 20 x 3.5cm deep loose-based tart tin. Prick the base with a fork, then cover and chill in the fridge for 30 minutes, or freeze for 15 minutes.
- Step 2: Preheat your oven to 200°C (180°C fan/gas mark 6). Line the pastry with baking parchment and fill with baking beans (or dried rice/beans). Place the tin on a baking sheet and bake for 15 minutes. Remove the parchment and beans, then bake for another 8-10 minutes until the pastry is a pale biscuit color. Reduce the oven temperature to 180°C (160°C fan/gas mark 4).
- Step 3: While the pastry bakes, heat the olive oil in a large pan over medium heat. Add the red onion, fennel, and romano pepper and cook gently for about 15 minutes, until soft and beginning to caramelize. Stir in the crushed garlic and cook for a few more minutes, then remove from heat to cool.
- Step 4: In a bowl, lightly whisk together the 2 eggs, 1 yolk, double cream, and milk. Stir in the sweet paprika and season with salt and pepper to taste.
- Step 5: Spread the cooled vegetable mixture evenly over the pre-baked tart shell. Dot with goat’s cheese and scatter the pitted olives on top. Pour over the egg and cream mixture.
- Step 6: Bake the tart in the oven for 20-25 minutes, until the filling is golden and set. Allow it to cool on a wire rack, then carefully remove from the tin and slice. Serve warm or at room temperature, garnished with caper berries if desired.
Tips & Variations
- Use roasted red peppers instead of fresh romano pepper for a sweeter, smoky flavor.
- Substitute goat’s cheese with feta or ricotta for a different but complementary taste.
- Add fresh herbs like thyme or rosemary to the filling for extra aroma.
- For a nuttier crust, sprinkle some sesame seeds on the pastry before baking.
Storage
Store any leftovers covered in the refrigerator for up to 2 days. Reheat gently in a low oven or microwave until warmed through. This tart also tastes great served cold or at room temperature.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make the tart in advance?
Yes, you can prepare the tart up to the baking stage and keep it refrigerated before baking. Bake just before serving to ensure the best texture.
Can I use a different type of pastry?
While puff pastry works best for a light, flaky crust, shortcrust pastry can be used for a sturdier base with a different texture.
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Goat’s Cheese, Fennel & Roasted Red Pepper Tart Recipe
- Total Time: 1 hour 10 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A savory tart featuring a flaky all-butter puff pastry base filled with a flavorful mixture of caramelized fennel, roasted red pepper, and red onion, complemented by creamy goat’s cheese, olives, and a spiced egg and cream custard. This tart offers a delightful balance of textures and Mediterranean-inspired flavors, perfect for a light lunch, brunch, or elegant appetizer.
Ingredients
Scale
Pastry Base
- 375g sheet all-butter puff pastry
Vegetable Filling
- 3 tbsp olive oil
- 1 red onion, finely chopped
- 1 large fennel bulb, core removed, finely chopped
- 1 romano pepper, deseeded and finely chopped
- 2 garlic cloves, crushed
Custard
- 2 eggs, plus 1 yolk
- 200ml double cream
- 100ml milk
- ½ tsp sweet paprika
Toppings and Garnish
- 100g goat’s cheese
- 12 olives, pitted
- caper berries, to serve (optional)
Instructions
- Prepare the Pastry Base: Roll out the puff pastry on a floured surface to about the thickness of a £1 coin. Line a 20 x 3.5cm deep loose-based tart tin with the pastry, prick the base with a fork, then cover and chill in the fridge for 30 minutes or freeze for 15 minutes to firm up.
- Blind Bake the Pastry: Preheat the oven to 200°C (180°C fan/gas mark 6). Line the pastry with baking parchment and fill with baking beans or dried rice. Place the tart tin on a baking sheet and bake for 15 minutes. Remove the parchment and beans, then bake for an additional 8-10 minutes until the base is pale biscuit-colored. Reduce the oven temperature to 180°C (160°C fan/gas mark 4).
- Cook the Vegetable Filling: While the pastry bakes, heat the olive oil in a large pan over medium heat. Add the chopped red onion, fennel, and romano pepper. Cook gently for about 15 minutes until the vegetables are soft and beginning to caramelize. Add the crushed garlic and cook for a few more minutes. Remove from heat and allow to cool slightly.
- Prepare the Custard Mixture: In a bowl, lightly whisk together 2 whole eggs, 1 egg yolk, double cream, milk, sweet paprika, and a pinch of seasoning until well combined.
- Assemble the Tart: Spoon the cooked vegetable mixture evenly into the pre-baked tart shell. Dot goat’s cheese and olives over the vegetable layer. Pour the custard mixture gently over the fillings, making sure it distributes evenly.
- Bake the Tart: Return the tart to the oven and bake for 20-25 minutes until the custard is golden, set, and cooked through.
- Cool and Serve: Remove the tart from the oven and cool on a wire rack. Once slightly cooled, carefully remove from the tin and slice. Serve warm or at room temperature, optionally garnished with scattered caper berries.
Notes
- You can swap romano pepper for roasted red pepper if preferred for a slightly sweeter taste.
- Allow the tart to cool slightly before slicing to ensure clean cuts.
- This tart can be served warm, at room temperature, or reheated gently the next day.
- Blind baking the pastry ensures a crisp base that doesn’t get soggy from the custard filling.
- For a vegetarian version, ensure olives and other ingredients comply with dietary preferences.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Tart
- Method: Baking
- Cuisine: Mediterranean
Keywords: goat’s cheese tart, fennel tart, roasted red pepper tart, savory tart, puff pastry tart, Mediterranean tart, vegetarian tart, brunch recipe
