- Dairy
Ingredients
- 2 sheets frozen puff pastry (22cm x 22cm), defrosted but kept cold
- 2 egg yolks, beaten
- 9 red peppers
- 2 x 100g logs Chevin goat's milk cheese
- 35g (1 pack) micro crimson leaves (red chard, beetroot, mustard)
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Method
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1Preheat the oven to 220°C on the grill setting and place the rack in the middle of the oven.
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2Arrange the peppers on a baking sheet lined with foil and roast, turning until the skin on all sides is blistered but not blackened. Transfer to a bowl and cover with cling wrap. Leave to cool.
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3Turn the oven onto the standard setting (i.e. both the top and bottom elements on).
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4Lay out a pastry sheet on a lightly floured board and cut out 9 circles with a 6cm diameter round cookie cutter. Brush the circles with beaten egg yolk and place on a Le Creuset Rectangular Baking Sheet, cover with cling wrap and refrigerate. Repeat with the second pastry sheet.
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5Once the peppers have cooled, carefully remove the skin, seeds and membranes, keeping large sections of the peppers intact.
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6Lay the pieces of red pepper flat on a board and cut out 18 circles using a 4.5cm diameter cookie cutter - each pepper should yield about two perfect circles. Reserve the remaining pieces for a red pepper salad.
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7Using a sharp knife and dipping it in hot water between each slice, cut 18 slices (about 5mm thick) from the logs of Chevin. Refrigerate until required.
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8Blot the red pepper circles dry with a thick paper towel and place a round of red pepper evenly on a round of pastry to form a concentric circle of pastry around the pepper. Repeat with the remaining pastry and red pepper circles.
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9Bake for 10 minutes or until the pastry is puffed up and golden.
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10As soon as the tarts come out of the oven, place the baking sheet on a cooling rack and position a slice of goat's cheese in the middle of each red pepper circle.
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11Transfer the tarts to a Le Creuset Barbecue Platter, add a dot of extra-virgin olive oil to each tart and top with a few micro crimson leaves. Serve immediately.