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Red Pepper & Goat's Cheese Tarts with Almonds
RED PEPPER, GOAT'S CHEESE AND ALMOND TART
Preparation Time: 10 minutes
Cooking Time: 10 minutes
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.....
Pre heat the oven to 220C/Fan 200C/Gas 7.
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.
Dvide the pesto between the tarts, spreading it to within the border.
Cut the peppers into large chunks and arrange on top.
Add two slices of goat's cheese to each tart, then sprinkle over the top with thyme and almonds.
Season with freshly ground black pepper.
Bake for 10 - 12 minutes until the pastry is golden and cooked through.
Cool for a couple of minutes before serving.