Steps to Make Quick Goat's cheese and pepper tarts

Hey everyone, it’s me, Dave, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, goat's cheese and pepper tarts. One of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.

Goat's cheese and pepper tarts is one of the most favored of recent trending foods in the world. It’s simple, it is fast, it tastes delicious. It is enjoyed by millions every day. Goat's cheese and pepper tarts is something that I’ve loved my whole life. They are fine and they look fantastic.

Put a slice of goat's cheese on each pastry heart. Cut open the peppers flat on a chopping board. Make your own heart-shaped templates out of card. Put on to the pastry and.

To begin with this recipe, we must first prepare a few components. You can have goat's cheese and pepper tarts using 5 ingredients and 3 steps. Here is how you cook that.

The ingredients needed to make Goat's cheese and pepper tarts:

1. Take Roll of pastry
2. Take 200 g goat's cheese
3. Get Chopped red pepper
4. Make ready Chopped chives
5. Get Butter or oil for greasing

This puff pastry tart of goats' cheese, onions and roasted peppers is simple to make and utterly delicious, hot or cold. A savory tart made with creamy goat cheese, basil, and candied red peppers, both luxurious and inviting. The perfect side dish for any holiday meal. I'm a sucker for savory pies and tarts, especially around the holidays.

Instructions to make Goat's cheese and pepper tarts:

1. Mix chopped pepper and cheese together well
2. Lightly grease muffin trays. Cut pastry into rounds and add to muffin tray. Glaze with egg. Add 2 spoonfuls of cheese to each. Sprinkle with chopped chives
3. Bake at 200 for about 15 minutes

The perfect side dish for any holiday meal. I'm a sucker for savory pies and tarts, especially around the holidays. The crisp buttery crust layered with cheese, herbs, and toppings is almost more. Top Tip for making Goats' Cheese and Roasted Red Pepper Tart. COOK'S TIP This is best served on the day it is made.

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