Puff Pastry Tart with Caramelized Peppers, Cheeses, Mustard and Honey

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.

 

Notes:

* Leftover dough can be used to make Palmiers, pinwheels or sugar twists. 

*  For salad vinaigrette, I replaced the maple syrup from THIS recipe with honey.

 

Makes: 4-6

Prep time: 30 minutes

Baking time: 30 minutes

 

Ingredients:

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

 

1. 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.
2. Deseed the peppers. Cut into medium thin strips and keep aside.
3. 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.
4. 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.
5. Meanwhile, grate the Gruyere cheese on medium grater, and slice the goat cheese.
6. 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.
7. 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.
8. 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.