RED PEPPER, GOAT'S CHEESE AND ALMOND TART

 

Serves 2

Preparation Time: 10 minutes

Cooking Time: 10 minutes

 

Ingredients:

 

Half  x 375g pack of ready-rolled puff pastry

2 x heaped tbsp red pesto

290g jar roasted red peppers in oil, drained

Large sweet Spanish onion, softened in

100g mild goat's cheese, cut into rounds

Sprigs fresh thyme

1 tbsp flaked almonds

Freshly ground black pepper

 

 

AND THIS IS WHAT YOU DO.....

 

1. Pre heat the oven to 220C/Fan 200C/Gas 7.
    

2. Unroll the pastry and cut in half.   Cut the reserved half into 2 equal rectangles and transfer to a lightly oiled baking sheet.     Score a 1cm border around the edge of each pastry.
    

3. Dvide the pesto between the tarts, spreading it to within the border.
    

4. Cut the peppers into large chunks and arrange on top.
    

5. Add two slices of goat's cheese to each tart, then sprinkle over the top with thyme and almonds.
    

6. Season with freshly ground black pepper.
    

7. Bake for 10 - 12 minutes until the pastry is golden and cooked through.
    

8. Cool for a couple of minutes before serving.