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
