Roasted Red Pepper Tart

Good food doesn't have to be complicated. Sometimes one technique can make all the difference in flavor, such as toasting pine nuts or blanching broccoli or, in this case, roasting red peppers. 

This Roasted Red Pepper Tart packs a punch in the flavor category. The red peppers are roasted and onions are sautéed before the tart even makes it into the oven. Add some goat cheese and fresh thyme, and you have the perfect appetizer that not only looks great, but tastes fabulous. 

Prepping the Ingredients

The only part of this recipe that takes a little bit of time is roasting the red peppers, but it's definitely worth the effort. Cut them in half and deseed them. Place the peppers, cut side down, on a baking sheet that is lined with parchment paper. Bake for 40 minutes in a 475 F oven or until the peppers are charred.

Once the peppers are cool, peel off the skin and discard it. Using a 7" Santoku, cut the peppers into strips.

Use a 7-5/8" Petite Chef to slice the onions into wedges.

This recipe calls for puff pastry, which is super simple to use. For this tart, unroll the thawed pastry onto a greased baking sheet. Use a 2-3/4" Paring Knife to score a border three-quarters of an inch from the edge of the pastry. You don't want to cut through the pastry, just score it lightly, which will allow that portion to puff up more as a border.

Making the Tart

In a medium fry pan over medium-low heat, cook the onion wedges in one tablespoon of olive oil for eight to 10 minutes. The onion should soften and start to brown. Brush the border of the puff pastry with a beaten egg and place the pepper strips and onion wedges within the border. Sprinkle the goat cheese over the peppers and onions, followed by the fresh thyme leaves and salt and pepper to taste. 

Bake the tart in a 400 F oven for 15 minutes or until the pastry is puffed and golden brown and the cheese is melted. Remove from the oven and serve immediately. 

This may become one of my favorite appetizers to serve any season. The roasted red peppers and the sautéed onions add so much flavor to this Roasted Red Pepper Tart. The goat cheese adds creaminess, while the thyme adds a freshness to the overall dish. There were only crumbs left over in our kitchen. Always a good sign!