Impress your guests by making this incredibly delicious goats cheese and vegetable tart with broccoli and bell peppers. It has a soft cheesy texture, the freshness of vegetables with a crispy puff pastry. Serve it as a main with salad or cut it into smaller, bite-sized canapés.
A family-friendly tart
I always keep ready-rolled puff pastry in the fridge. Making puff pastry from scratch can be a lengthy process. Busy days call for quick cheats and it is okay to buy ready-made ingredients to make your quick and easy dish. This goats cheese tart with vegetables is a family favourite, and in recent months I have been making it with leftover fresh vegetables just before a fridge clean-out. It is a versatile dish to make as you can use most vegetables that roast well.
What ingredients do you need for the goats cheese and vegetable tart
Puff pastry: You can make your own from scratch or use ready-rolled puff pastry. You can buy it in a block and roll it out in the desired shape.
Goats cheese: These are widely available in supermarkets.
Broccoli: Use fresh rather than frozen as it contains less water.
Pepper: I use Romano or Bell peppers. They give a crunchy bite and colour to the dish.
Onion: It adds flavour to the dish.
Cream cheese: For creaminess and moisture.
Puff pastry: Use ready rolled if you are time-conscious, otherwise use a block and roll it out.
Egg wash: It gives a golden brown colour to the tart. You can add a drop of water or milk to the egg was before brushing over the pastry.
Paprika: Smoked paprika adds a kick to the dish.
Alternative combination of vegetables
If you want to use up all fresh vegetables before a fridge clean out, I recommend you use vegetables as follows. For watery vegetables, cook them to evaporate all the water before scattering it over the pastry. Some examples are spinach, courgettes, mushrooms, tomatoes. For hard vegetables, roast or cook them beforehand. Examples are butternut squash and sweet potatoes.
How to store goats cheese puff pastry tart
This Goats cheese, broccoli and bell pepper tart is best eaten straight from the oven, as the pastry is hot and crispy. However if you are making these in advance or have leftovers, leave the tart to cool down completely before storing it in an airtight container. Keep in the fridge and use within two days. Reheat in the oven or microwave. You can also use a skillet to reheat it.
Goats cheese, Broccoli and Bell Pepper Tart
- 1 broccoli sliced
- 125 g goats cheese
- 2 bell peppers cut into small pieces
- egg wash for brushing
- 1/2 medium onion thinly sliced
- 1 sheet ready rolled puff pastry 350g approx.
- 100g cream cheese
- sea salt and cracked black pepper to taste
- 1 tsp smoked paprika
- vegetable oil
- Prepare the vegetables: Preheat the oven to 180c. Add 2 tbsp oil to a pan and sweat the onions and peppers. Next add the broccoli and stir fry for 5 minutes. Sprinkle the smoked paprika and season with salt and pepper. Set aside to cool.
- Assemble: Spread the cream cheese over the puff pastry and add the toppings. Tear the goats cheese and spread over the vegetables. Brush the egg wash around the edges of the puff pastry.
- Bake: Place on a baking sheet and bake in the oven for 20 minutes until golden brown. Serve immediately with a salad on the side.
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