Shiitake Roasted Red Pepper Puff Pastry Tart Recipe 475

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CARAMELIZED ONION AND ROASTED RED PEPPER TART



Caramelized Onion and Roasted Red Pepper Tart image

Mmm--what a flavor combo. You can shortcut this by using puff pastry or any other pastry dough, but it will change the nutrition information. Prep time includes both dough risings. Both the onion and pepper mixtures can be prepared a day ahead. From cooking light: CALORIES 192(20% from fat); FAT 4.2g (sat 0.6g,mono 2.6g,poly 0.6g); PROTEIN 5.6g; CHOLESTEROL 0.0mg; CALCIUM 32mg; SODIUM 581mg; FIBER 4.1g; IRON 2mg; CARBOHYDRATE 34.3g

Provided by MarraMamba

Categories     Savory Pies

Time P1DT20h

Yield 8 serving(s)

Number Of Ingredients 18

2 1/4 teaspoons dry yeast (1 package)
1 teaspoon honey
3/4 cup warm water (100 to 110)
1 1/2 cups bread flour, divided
1/4 cup whole wheat flour
1 tablespoon olive oil
1 teaspoon sea salt
cooking spray
1 tablespoon olive oil
6 cups vertically sliced onions
1 teaspoon sea salt
3 fresh thyme sprigs
3 garlic cloves, minced
2 bay leaves
3 large red bell peppers
1/4 teaspoon fresh ground black pepper
1 tablespoon chopped fresh thyme
fresh thyme sprig (optional)

Steps:

  • Dough:.
  • Dissolve yeast and honey in warm water in a large bowl; let stand for 5 minutes.
  • Lightly spoon flours into dry measuring cups, and level with a knife. Stir 1 cup bread flour and 1 tablespoon oil into yeast mixture. Cover and let rise in a warm place (85°F), free from drafts, 1 1/2 hours or until bubbly.
  • Stir in 1/2 cup bread flour, whole wheat flour, and 1 teaspoon salt.
  • Turn dough out onto a floured surface. Knead until smooth and elastic (about 10 minutes); dough will feel tacky. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, for 1 hour or until doubled in size. (Press two fingers into the dough. If indentation remains, the dough has risen enough.) Punch dough down; cover and let rest 10 minutes.
  • Topping:.
  • Heat 1 tablespoon oil in a 12-inch nonstick skillet coated with cooking spray over medium-high heat. Add onion, and cook for 5 minutes, stirring frequently. Stir in 1 teaspoon salt, thyme sprigs, garlic, and bay leaves; cook for 15 minutes or until deep golden brown, stirring frequently.
  • Remove from heat. Discard thyme sprigs and bay leaves.
  • Preheat broiler.
  • While onion is cooking, cut bell peppers in half lengthwise, discarding seeds and membranes. Place the pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil for 15 minutes or until blackened. Place in a zip-top plastic bag, and seal. Let stand for 15 minutes. Peel and coarsely chop.
  • Preheat oven to 425°F.
  • Roll the dough into a 12 x 8-inch rectangle. Place the dough on a baking sheet coated with cooking spray. Top with the onion mixture and the chopped bell pepper. Sprinkle with black pepper. Bake at 425°F for 25 minutes or until the crust is golden brown. Cool slightly. Sprinkle with chopped thyme. Cut into 8 squares, and cut each square in half diagonally. Garnish with thyme sprigs, if desired.

SHIITAKE & ROASTED RED PEPPER PUFF PASTRY TART RECIPE - (4.6/5)



Shiitake & Roasted Red Pepper Puff Pastry Tart Recipe - (4.6/5) image

Provided by John_Merillat

Number Of Ingredients 9

1 (9-ounce) sheet frozen puff pastry, thawed
1 large egg
2 tablespoons unsalted butter
3 cups (8-ounces) shiitake mushrooms, stemmed and coarsely chopped
Kosher salt and freshly ground black pepper to taste
1/3 cup (4-ounces) jarred roasted red peppers, patted dry and coarsely chopped
1 1/2 cups (4-ounces) Gruyère, coarsely grated
1 tablespoon finely chopped fresh tarragon, plus 1 teaspoon
3 tablespoons almonds, sliced

Steps:

  • Position a rack in the center of the oven and heat the oven to 400°F. Unfold the pastry sheet on a parchment-lined cookie sheet and score a 3/4-inch border on each side with the tip of a paring knife. Beat the egg in a medium bowl. Brush the border with some of the egg. Prick the rest of the crust all over with a fork and bake until puffed and golden, about 15 minutes. Gently press the center of the pastry to flatten large air pockets. Meanwhile, heat the butter in a 12-inch skillet over medium-high heat until the foam subsides. Add the mushrooms, season with 1/2 teaspoon salt, and cook, stirring occasionally, until the edges start to brown, 3 to 5 minutes. Remove from the heat to cool slightly. Add the mushrooms, red peppers, cheese, 1 tablespoon of the tarragon, and 1/2 teaspoon pepper to the remaining beaten egg and gently stir to combine. Spread the mixture over the tart, leaving the border uncovered. Sprinkle the almonds over the vegetables and continue to bake until the cheese is melted and the topping is heated through, about 10 minutes more. Remove from the oven and sprinkle with the remaining 1 teaspoon tarragon. Cool slightly before serving.

SHIITAKE AND EGG TART



Shiitake and Egg Tart image

Eggs aren't just for breakfast. Make this mushroom and egg tart dinner and break out of your meat-and-potatoes rut once and for all.

Provided by Martha Stewart

Categories     Pie & Tarts Recipes

Time 1h

Number Of Ingredients 9

All-purpose flour, for rolling
1 sheet frozen puff pastry, thawed
2 tablespoons unsalted butter
1 large yellow onion, thinly sliced
3/4 pound shiitake mushrooms, stemmed and large ones halved
1 tablespoon chopped fresh tarragon leaves, plus more for serving
Coarse salt and ground pepper
6 large eggs
Grated Parmesan, for serving

Steps:

  • On a lightly floured piece of parchment paper, roll out puff pastry to an 11-by-14-inch rectangle. Trim edges to make a neat rectangle and transfer pastry on parchment to a rimmed baking sheet (trim parchment to fit, if necessary). With a sharp knife, score a 1/2-inch border around edges. With a fork, prick pastry all over inside border. Refrigerate 20 minutes.
  • Preheat oven to 375 degrees. In a large skillet, melt butter over medium. Add onion and cook, stirring occasionally, until soft and golden, 10 to 15 minutes. Add mushrooms and tarragon and cook until mushrooms begin to soften, about 8 minutes; season with salt and pepper.
  • Bake puff pastry until light golden, about 15 minutes. Remove from oven and top with mushroom mixture, staying within border. Carefully crack eggs on top of mushroom mixture, spacing them evenly, and bake until pastry is golden and egg whites are set but yolks are still runny, about 10 minutes. To serve, sprinkle with tarragon and Parmesan and cut into 6 squares.

Nutrition Facts : Calories 375 g, Fat 25 g, Fiber 2 g, Protein 11 g, SaturatedFat 6 g

RED PEPPER AND BOURSIN TARTS



Red Pepper and Boursin Tarts image

Categories     Cheese     Bake     Cocktail Party     Vegetarian     Quick & Easy     Bell Pepper     Winter     Phyllo/Puff Pastry Dough     Gourmet

Yield Makes 16 hors d'oeuvres

Number Of Ingredients 6

2 red bell peppers, quartered lengthwise, seeded, and thinly sliced crosswise
1 tablespoon olive oil
1 (17 1/4-ounce) package frozen puff pastry sheets, thawed
1/4 cup herbed Boursin cheese (2 ounces), softened
1/4 teaspoon fresh thyme leaves
1/8 teaspoon kosher salt

Steps:

  • Preheat oven to 450°F.
  • Cook bell peppers in oil in a large nonstick skillet over moderate heat, stirring, until softened, about 8 minutes, then cool.
  • Unfold pastry sheets on a lightly floured surface and cut out an 8-inch round from each. Transfer rounds to a buttered large baking sheet and prick all over with a fork, leaving a 1/2-inch border around edges.
  • Spread 2 tablespoons cheese evenly over each round, then scatter with peppers and sprinkle with thyme, kosher salt, and pepper to taste.
  • Bake tarts in middle of oven until puffed and golden brown, about 15 minutes, then transfer to a rack to cool slightly.
  • Cut each tart into 8 wedges and serve warm.

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

RED PEPPER, HAM & CHEESE TART



Red pepper, ham & cheese tart image

A sheet of ready-rolled puff pastry makes this tart easy as pie

Provided by Good Food team

Categories     Dinner, Main course

Time 35m

Number Of Ingredients 8

215g ready-rolled puff pastry sheet
3 tbsp sundried tomato paste
4 slices ham
125g ball mozzarella , drained and torn into chunks
50g roasted red pepper from a jar, cut into strips
25g pitted black olive , halved
large pinch dried oregano
handful rocket leaves

Steps:

  • Heat oven to 220C/200C fan/gas 7. Unroll the pastry onto a baking sheet and score a border 1cm from the edge. Prick inside the border with a fork and spread with the sundried tomato paste. Bake for 12-15 mins.
  • Squash down the puffed-up pastry inside the scored rim, then top with the ham, cheese, peppers and olives. Sprinkle with oregano and bake for 10-12 mins more until the base is nice and crisp. Scatter with rocket leaves and serve.

Nutrition Facts : Calories 377 calories, Fat 29 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 1 grams sugar, Fiber 2 grams fiber, Protein 14 grams protein, Sodium 1.8 milligram of sodium

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

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