Goat Cheese And Roasted Red Pepper Tart Recipes

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GOAT'S CHEESE & RED PEPPER TART



Goat's cheese & red pepper tart image

There is a little work involved in this, but there is so much satisfaction in bringing it to the table to share with family or friends

Provided by Mary Cadogan

Categories     Buffet, Dinner, Lunch, Main course, Side dish, Starter, Supper, Vegetable

Time 1h5m

Number Of Ingredients 9

2 large red onions , thinly sliced
2 tbsp olive oil
1 tbsp balsamic vinegar
12 pitted black olives
2 red peppers (choose tapered, heart-shaped ones if possible)
200g ready-made shortcrust pastry
150-200g / 5-7oz log firm goat's cheese , such as Sainte-Maure de Touraine or Capricorn
250g cherry tomato
few oregano or basil leaves

Steps:

  • Cook the onions in the oil for 6-7 mins, until they are softened and lightly coloured, then add the balsamic vinegar and 1 tbsp water. Cook for a further 2-3 mins. Roughly chop the olives and stir in. Leave to cool.
  • Halve the peppers, remove the seeds and core. Put under a hot grill, skin side up, until the skins are charred. Remove and put into a food bag until cool enough to handle, then peel off the skins.
  • Heat oven to 200C/fan 180C/gas 6. Roll out the pastry and line a 23-24cm deep flan tin. Line with baking paper and beans, then bake for 10 mins. Remove the paper and beans, then bake for 5 mins more, until the pastry is golden and crisp.
  • Spread the onion mix over the base of the pastry case. Put the halved peppers on top, cut side up with tapered ends towards the centre. Slice the goat's cheese and put a few slices in each pepper half. Tuck the tomatoes in the gaps between the peppers.
  • Bake for 20-25 mins until the cheese is lightly tinged brown and the tomatoes have burst. Scatter over the herb leaves and serve warm or at room temperature.

Nutrition Facts : Calories 471 calories, Fat 31 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 12 grams sugar, Fiber 4 grams fiber, Protein 13 grams protein, Sodium 1.35 milligram of sodium

ARTICHOKE, ROASTED RED PEPPER AND GOAT CHEESE TART



Artichoke, Roasted Red Pepper and Goat Cheese Tart image

Instead of spinach artichoke dip, try a goat cheese and artichoke tart. This beautiful app gives traditional holiday flavors a modern twist.

Provided by By Betty Crocker Kitchens

Categories     Appetizer

Time 30m

Yield 12

Number Of Ingredients 15

All-purpose flour, for sprinkling
1 sheet frozen puff pastry (from 17.3-oz package), thawed
6 oz goat cheese, softened
3 tablespoons heavy whipping cream
1 tablespoon chopped fresh thyme leaves
2 teaspoons honey
1/4 teaspoon salt
1/8 teaspoon black pepper
1/2 cup diced roasted red bell peppers, patted dry
4 Progresso™ artichoke hearts (from 14-oz can), drained and coarsely chopped, patted dry
1/2 cup coarsely chopped baby arugula
1/4 cup shredded Parmesan cheese
1 tablespoon olive oil
1/8 teaspoon salt
1 tablespoon chopped toasted pine nuts

Steps:

  • Heat oven to 400°F. Lightly spread flour on rolling pin. Place puff pastry sheet on piece of cooking parchment paper; roll into 11x10-inch rectangle. Keep pastry on parchment; transfer to large cookie sheet. Score dough 1/2 inch from edge all the way around. Poke all over with fork. Bake 14 to 18 minutes or until golden brown.
  • Meanwhile, in medium bowl, beat Goat Cheese Spread ingredients with whisk. In small bowl, mix bell pepper, artichoke hearts, arugula, Parmesan cheese, olive oil and 1/8 teaspoon salt.
  • Drop goat cheese mixture by dollops evenly over center of tart, on top of hot dough; let stand 1 minute. Spread cheese mixture to within 1/2 inch of edges. Top with pepper and artichoke mixture, followed by pine nuts. Cut into 4 rows by 3 rows.

Nutrition Facts : Fat 2, ServingSize 1 Serving, TransFat 2 g

HERBED GOAT CHEESE AND ROASTED PEPPER TOASTS



Herbed Goat Cheese and Roasted Pepper Toasts image

A more-than-one-bite hors d'oeuvre, these savory toasts make a satisfying snack to serve with drinks or to take on a picnic. They taste best at room temperature or just barely warm. Roasting the peppers can done a day ahead, as can marinating the goat cheese, making this treat very easy to put together.

Provided by David Tanis

Categories     finger foods, vegetables, appetizer

Time 20m

Yield 10 toasts

Number Of Ingredients 9

1 large red or yellow bell pepper
Kosher salt and black pepper
1 (8-ounce) log or 2 (4-ounce) logs soft goat cheese
1/4 cup extra-virgin olive oil
Fresh thyme sprigs
Fresh rosemary sprigs
Red-pepper flakes
1 day-old baguette or ciabatta loaf
1 garlic clove, peeled

Steps:

  • Roast the pepper: Place the bell pepper directly over the open flame of a gas burner, under the broiler or on a hot, glowing charcoal grill. Let the skin of the pepper blacken and blister, using tongs to turn the pepper frequently. When completely blackened, after 5 to 8 minutes, transfer to a plate to cool.
  • Using a paring knife, cut pepper in half lengthwise. Cut away seeds and stem and discard. Scrape away the skin and discard. Do not rinse. It's OK if a few bits of charred skin remain.
  • Cut pepper halves into long strips about 1-inch wide. Season lightly with salt. (The pepper can be prepared up to 24 hours ahead of serving.)
  • Marinate the goat cheese: Slice the goat cheese log into 10 pieces (each about 3/4-inch thick). Place pieces in a single layer on a plate and pour 1/4 cup oil over.
  • Strip leaves from a few thyme sprigs and a rosemary sprig, roughly chop and sprinkle over the cheese. Finish with a bit of freshly ground black pepper, and a small pinch of red-pepper flakes. Cover and set aside. (This can also be done up to 24 hours ahead.)
  • Set oven to 350 degrees. Cut the baguette on a diagonal into 10 slices, each about 1/4-inch thick. (If using ciabatta, cut into similar-size pieces.) Arrange on a baking sheet in a single layer, then place in oven for about 5 minutes, until bread is barely toasted.
  • Remove from oven and carefully give each toast a light swipe with the garlic clove. Lay a strip of roasted pepper across each toast to cover. Place a goat cheese round in the center of each toast. Spoon the remaining olive oil from the plate generously over each piece of cheese and any exposed toast.
  • To finish, return to the oven and bake, uncovered, until the bread is nicely browned and the cheese has gotten a bit of color, 8 to 10 minutes. Let toasts cool a bit, then arrange on a platter and serve. (They taste best at room temperature or just barely warm.) Toasts can be baked up to 1 hour ahead and popped in the oven to reheat slightly.

GOAT CHEESE, EGGPLANT, AND ROASTED PEPPER TART



Goat Cheese, Eggplant, and Roasted Pepper Tart image

Provided by Food Network

Time 1h40m

Yield 8 servings

Number Of Ingredients 12

1/2 pound frozen puff pastry (thawed overnight in the refrigerator)
2 tablespoons softened European-style butter, plus 1/4 cup clarified European-style butter
3 bell peppers (1 each red, green, and yellow)
1 Japanese eggplant or 2 small American eggplants
Salt and pepper
2 cups crumbled goat cheese, loosely packed
1/3 cup grated Parmesan
16 fresh basil leaves, for garnish
1/8 cup balsamic vinegar
Salt and pepper
1/3 cup olive oil
1/4 pound mixed salad greens

Steps:

  • Preheat the oven to 375 degrees.
  • Grease a fluted pan, pie tin, or shallow springform pan. Roll out the puff pastry to the width of the baking pan. Dust the rolling pin with flour and carefully roll the pastry back onto the rolling pin, then unroll it over the pan. Press the dough into place and crimp the edges. Brush the pastry with the softened butter.
  • Place the bell peppers over an open flame or under the broiler and completely blacken them on all sides. Put the blackened peppers in a plastic bag, seal it, and allow them to steam for 20 minutes. Remove the peppers from the bag and peel away and discard all black skin. Cut the peppers in half and remove all seeds and veins. Cut into 1/2--inch thick strips.
  • Cut the eggplant crosswise on the bias into 1/2-inch-thick slices. Brush the eggplant lightly with the clarified butter and season with salt and pepper. Roast the eggplant in the oven for 15 minutes, or until done but not mushy.
  • Place the crumbled goat cheese on top of the pastry. Top the goat cheese with the eggplant and peppers in a spiral fashion, overlapping each. Sprinkle the Parmesan over the eggplant and peppers.
  • Bake the tart for about 20 minutes, or until it is golden brown and the edges are puffy. Garnish with the fresh basil leaves.
  • Whisk together the vinegar, salt, and pepper in a bowl. Slowly add the olive oil while whisking. Toss with the greens and any remaining eggplant or peppers and serve on top of the tart.

GOAT'S CHEESE, FENNEL & ROASTED RED PEPPER TART



Goat's cheese, fennel & roasted red pepper tart image

Sweet caramelised vegetables and paprika cream top this lovely tart - cut into bite-sized pieces as part of a tapas spread

Provided by Lizzie Harris

Categories     Buffet, Canapes, Side dish, Snack, Starter, Supper

Time 1h20m

Number Of Ingredients 13

375g sheet all-butter puff pastry
3 tbsp olive oil
1 red onion , finely chopped
1 large fennel bulb , core removed, finely chopped
1 romano pepper , deseeded and finely chopped
2 garlic cloves , crushed
2 eggs , plus 1 yolk
200ml double cream
100ml milk
½ tsp sweet paprika
100g goat's cheese
12 olives , pitted
caper berries , to serve (optional)

Steps:

  • Roll out the pastry onto a floured surface to the thickness of a £1 coin. Use to line a 20 x 3.5cm deep loose-based tart tin. Prick the base with a fork, cover and chill for 30 mins, or put in the freezer for 15 mins.
  • Heat oven to 200C/180C fan/gas 6. Line the pastry with baking parchment and fill with baking beans (or dried rice or beans). Put the tin on a baking sheet and bake for 15 mins. Remove the parchment and beans and cook for another 8-10 mins until a pale biscuit colour. Turn the oven down to 180C/160C fan/gas 4.
  • Meanwhile, prepare the filling. In a large pan, heat the oil over a medium heat, add the onion, fennel and pepper, and cook for about 15 mins until soft and beginning to caramelise. Add the garlic and cook for a few mins more. Allow to cool.
  • Lightly whisk the eggs, cream and milk together, then add the paprika and some seasoning. Tip the veg into the tart shell and dot over with cheese and olives. Pour over the eggs, then put the tin in the oven. Bake the tart for 20-25 mins until golden and set. Cool on a wire rack, then remove from the tin and cut into slices. Serve with caper berries scattered around, if you like. This can be eaten at room temperature or reheated later.

Nutrition Facts : Calories 438 calories, Fat 35 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 4 grams sugar, Fiber 2 grams fiber, Protein 9 grams protein, Sodium 0.9 milligram of sodium

ROASTED RED PEPPER AND GOAT CHEESE DIP



Roasted Red Pepper and Goat Cheese Dip image

I made this as an appetizer for Christmas and seemed to disappear into thin air! I like it with pita chips, and it's awesome with veggies and as a spread for sandwiches too!

Provided by Sarah 11879

Categories     Cheese

Time 2h20m

Yield 4-6 serving(s)

Number Of Ingredients 9

4 red bell peppers, seeded roasted and peeled
2 heads roasted garlic, pulp squeezed and skin removed
8 ounces plain soft fresh goat cheese
6 tablespoons virgin olive oil
7 tablespoons chopped fresh basil
3 tablespoons dried oregano
2 tablespoons chopped fresh rosemary
kosher salt
fresh ground pepper

Steps:

  • To roast peppers:.
  • Slice peppers in half, place cut side up on pan and drizzle with 2 tbsp of olive oil, sprinkle with salt.
  • Roast in oven at 375°F until skin blisters. Remove from oven, cool and peel off skin.
  • To make dip:.
  • Place the red peppers, garlic and cheese in a food processor.
  • Pulse until smooth.
  • Add olive oil, chopped basil, oregano, rosemary, salt and pepper and pulse until well blended.
  • Place in a serving bowl; stir to make sure that the dip is homogenized.
  • Cover and refrigerate for 2 hours.

Nutrition Facts : Calories 393.5, Fat 32.9, SaturatedFat 11.2, Cholesterol 26.1, Sodium 214.7, Carbohydrate 14.5, Fiber 4, Sugar 5.8, Protein 13

ROASTED RED PEPPER AND GOAT CHEESE FRITTATA



Roasted Red Pepper and Goat Cheese Frittata image

A deliciously satisfying frittata featuring tastes of the French Mediterranean.

Provided by Dave Stewart

Categories     Breakfast and Brunch     Potatoes

Time 35m

Yield 4

Number Of Ingredients 9

2 tablespoons olive oil
6 small red potatoes, thinly sliced
1 cup diced roasted red peppers
2 tablespoons minced garlic
salt and pepper to taste
½ teaspoon minced fresh basil
6 eggs
⅓ cup heavy cream
½ cup crumbled goat cheese

Steps:

  • Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
  • Heat the olive oil in a cast-iron skillet over medium heat, and spread the potatoes into the hot pan in an even layer. Cover the skillet, and cook the potatoes until they start to turn tender, about 10 minutes. Stir in the red peppers and garlic, and sprinkle with salt and pepper. Cook and stir the potato mixture until the garlic begins to soften, about 2 minutes, sprinkle on the basil, and cook the mixture, stirring occasionally, until the basil is cooked, about 2 more minutes.
  • Whisk the eggs and cream together in a bowl, and pour the egg mixture over the vegetables in the skillet. Sprinkle the top with goat cheese, cover the skillet, and reduce the heat to low. Cook until the eggs are set but not dry, 3 to 5 minutes. Uncover the skillet, and place it under the broiler until the top of the frittata has browned, about 2 minutes.

Nutrition Facts : Calories 500.9 calories, Carbohydrate 46.3 g, Cholesterol 320 mg, Fat 27.5 g, Fiber 4.8 g, Protein 19.4 g, SaturatedFat 11.6 g, Sodium 412.9 mg, Sugar 5.1 g

GOAT CHEESE AND ROASTED RED PEPPER TART



GOAT CHEESE AND ROASTED RED PEPPER TART image

Categories     Vegetable     Bake     Vegetarian

Yield 8

Number Of Ingredients 15

Dough:
2 cups unbleached all purpose flour
1 cup whole wheat flour
1 1/4 cups water
1 1/2 teaspoons salt
1 tablespoon olive oil
2 teaspoons instant yeast
Filling:
1 pound spinach, steamed and squeezed of excess water
1 clove garlic, mashed
3/4 pound fresh goat cheese
3 roasted red peppers, sliced into thin strips
Salt and pepper to taste
3 teaspoons white truffle oil
1 egg, beaten

Steps:

  • Place the dough ingredients into a mixing bowl and blend until the dough holds together. Turn the dough onto a floured surface and knead until smooth. Place in an oiled bowl and cover with plastic. Let rise about 40 minutes. Punch down down and divide into two equal pieces. it into two equal pieces. Cover the pieces well with oiled plastic. Preheat the oven to 375ºF. Chop the spinach and place it in a small bowl. Blend in the garlic and set aside. Lightly coat a square or round 9 x 2-inch removable bottom tart or spring form pan with olive oil and set aside. Roll one piece of dough out on a floured surface into a 14-inch square or round (keeping the remaining dough covered with plastic wrap). Line the prepared pan with the rolled out dough, letting the excess dough drape over the sides of the pan. Spread half of the spinach mixture over the bottom of the dough. Spread half of the cheese mixture over the spinach, then half of the red peppers. Repeat the layers with the balance of ingredients, ending by drizzling the truffle oil evenly over the top layer. Salt and pepper to taste. Roll the remaining piece of dough out into an 11-inch square or round. With a pastry or pizza wheel, cut 10 one-inch wide strips. Place five of the strips an inch apart over the filling. Place the remaining strips across the first strips diagonally to create a lattice pattern. Trim the excess dough leaving a slight overhang. Roll the overhanging dough in towards the tart and press it down near the rim of the pan. Brush the top of the tart with the beaten egg and let it rise, covered with oiled plastic, for 30 minutes. Bake the tart on the oven rack closest to the heat source for 35 to 40 minutes, until the crust is golden brown. Cool the tart on a rack for five minutes before removing the pan.

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From crecipe.com


ROASTED RED PEPPER AND GOAT CHEESE TART | TASTY KITCHEN: A ...
2011-07-07 Cheddar Pull Apart Bread. by Beth Pierce. Cheddar Bread Pull Apart Bread combines frozen roll dough, cheddar, Gouda, jalapenos and a perfect blend of herbs into an amazing mouthwatering pull apart loaf.
From tastykitchen.com


ARTICHOKE, ROASTED RED PEPPER AND GOAT CHEESE TART ... RECIPE
Artichoke, roasted red pepper and goat cheese tart ... recipe. Learn how to cook great Artichoke, roasted red pepper and goat cheese tart ... . Crecipe.com deliver fine selection of quality Artichoke, roasted red pepper and goat cheese tart ... recipes equipped with ratings, reviews and mixing tips.
From crecipe.com


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