Roasted Yellow Pepper and Goat Cheese Tart

I wanted to make Golden beets tart but didn’t find golden beets in time. So I used roasted yellow pepper for filling. I didn’t lose. Roasted pepper goes well with pepper cheese.

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2 medium yellow pepper
1-2 cloves garlic, chopped
2 tbsp. olive oil
1/2  sheet frozen puff pastry
1 package (5.2-ounce) Boursin pepper cheese
2 tbsp. cream cheese
black pepper

Roast and skin yellow peppers. Cut in strips, mix with olive oil and chopped garlic. Let cool at room temperature.

Preheat oven to 425°F.

Meanwhile, roll out half a sheet frozen puff pastry to a 12- by 5-inch rectangle. Transfer to a parchment-lined baking sheet or tart pan and pierce all over with a fork. Bake pastry until golden and puffed, about 20 minutes. Cool completely.

In a small bowl, stir together Boursin pepper cheese and cream cheese until smooth. Spread mixture evenly over baked puff pastry. Layer pepper strips over cheese, sprinkle with freshly ground pepper.

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One Response to “Roasted Yellow Pepper and Goat Cheese Tart”

  1. […] delicious and healthy. We add it to sandwiches, omelets, pasta and salads. It’s great on the Goat Cheese Tart. The secret of great roasted peppers is in simple way to made it – roasted in the […]

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