A package of best quality butter puff pastry in the freezer, can be used in so many ways, and makes preparing delectable various dishes quick and easy.
The following tart is a good example of that. Using the puff pastry as a base, only a short list of ingredients is needed to create this beautiful and tasty tart.
For the main ingredient for the filling, I chose mini peppers – as with their thin skin, they do not require broiling and peeling before using. The peppers were seasoned minimally, with a bit of garlic, salt, four peppers mix, dried oregano and honey, which helped caramelize them.
Once this was done, the assembling of the tart was quick: the dough was brushed with mustard, scattered with freshly grated Gruyere cheese, and layered with the caramelized peppers. All this was topped with garlic and herbs goat cheese, and a drizzle of honey.
While baking, the kitchen was filled with wonderful aroma, and soon after the golden-brown tart emerged from the oven, and was ready to be served.
The flavors of all the layers blended beautifully together, creating a tasty and light tart. Served with a green salad on the side, the tart is perfect for brunch, or a vegetarian lunch. Try it and enjoy.
* For salad vinaigrette, I replaced the maple syrup from THIS recipe with honey.
Prep time: 30 minutes
Baking time: 30 minutes
½ package (14oz/400 grams) all-butter rolled puff pastry, thawed but chilled (see notes for ideas for using the remaining dough)
about 15 medium mini peppers
1 medium garlic clove
1 Tbs olive oil
1 tsp salt
½ tsp freshly ground four peppers mix
½ tsp dried oregano
2 tsp honey
2 oz (55 grams) Gruyere cheese
4 oz (110 grams) garlic and herbs fresh goat cheese
2 tsp stone ground mustard
2 tsp Dijon mustard
- Preheat the oven to 400F (205C). Place a 7.5”x 4.25” (12×36 cm) tart pan in the fridge until using. Take the thawed puff pastry out of the box, and keep in the fridge until using.
- Deseed the peppers. Cut into medium thin strips and keep aside.
- Peel the garlic, cut lengthwise and remove the germ if needed. Cut into tiny cubes and place in a medium frying pan. Add the oil, salt and pepper, and mix. Sauté lightly over medium heat, just until the garlic softens.
- Add the peppers strips and oregano. Mix and sauté over medium heat, mixing occasionally, for about 8 minutes, until they soften. Taste and adjust seasoning. Increase the heat to medium-high, add 1 tsp honey, mix and sauté for 2 minutes, until lightly caramelized. Transfer to a container and bring to room temperature.
- Meanwhile, grate the Gruyere cheese on medium grater, and slice the goat cheese.
- Dust a work space with a bit of flour and layer the dough over it. With a rolling pin, flatten it and enlarge it a bit. Cut in half, horizontally, and place one half in the chilled pan. (See notes for ideas for using the remaining dough.) Prick the dough with a fork, and spread the two types of mustard over.
- Scatter the grated Gruyere cheese over the mustard layer, and drizzle ½ tsp honey over. Spread the caramelized peppers over, and top with the sliced goat cheese. Drizzle the remaining ½ tsp of honey on top.
- Place the pan in the lower third part of the oven. Bake for 30 minutes, until the tart and goat cheese are golden-brown. Chill for 5 minutes before cutting (best if cut with a serrated knife). Serve warm.