Red Pepper And Boursin Tart Recipes

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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

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.

SWEET RED PEPPER TART (DESSERT)



Sweet Red Pepper Tart (Dessert) image

Sweet dessert tart with something like Capsicum Jam. A sophisticated taste, unlikely to please children I think.... Adapted from a recipe by Andrew Schloss, you will either love it, or hate it.

Provided by Dipps

Categories     Tarts

Time 43m

Yield 1 tart, 6-8 serving(s)

Number Of Ingredients 7

1 (250 g) jar roasted red peppers, drained and patted dry
250 g refrigerated cookie dough, preferably plain but choc chip is ok
1 cup fine sugar (confectioner's or icing)
1 pinch grated nutmeg
1 teaspoon lemon juice
60 g pistachio nuts, chopped
1 frozen tart shell

Steps:

  • Preheat oven to 190 deg C / 375 deg F.
  • Cook the case for 12 mins or as directed on the package.
  • Put everything except the pistachios in the blitzer or stick mixer and blend till smooth and jam-like.
  • Put mix in tart shell.
  • Cook another 12 mins or so until the edge develops a bit of a skin.
  • Pull out, top with pistachios and cook another 10 minutes
  • Cool completely and serve cold from the fridge, I serve it plain with a cuppa.

Nutrition Facts : Calories 233.5, Fat 7.4, SaturatedFat 1.3, Sodium 590, Carbohydrate 41.2, Fiber 1.6, Sugar 34.1, Protein 2.9

ROASTED BELL PEPPER AND ONION TART



Roasted Bell Pepper and Onion Tart image

Categories     Milk/Cream     Egg     Onion     Bake     Vegetarian     Bell Pepper     Bon Appétit

Yield Serves 8

Number Of Ingredients 11

1 small red bell pepper
1 small yellow bell pepper
2 tablespoons olive oil
1 1/2 cups chopped onion
1 refrigerated pie crust (half of 15-ounce package)
1 teaspoon all purpose flour
1/4 cup chopped fresh basil
2/3 cup whipping cream
2 large eggs
1/4 teaspoon salt
1/8 teaspoon pepper

Steps:

  • Char peppers over gas flame or in broiler until blackened on all sides. Wrap in paper bag and seal. Let stand 10 minutes. Peel and seed peppers. Cut into 1/3-inch-wide strips.
  • Heat oil in heavy large skillet over medium heat. Add onion and sauté until just beginning to color, about 12 minutes. Transfer to bowl and cool. (Bell peppers and onion can be prepared 1 day ahead. Cover separately and refrigerate.)
  • Preheat oven to 425°F. Remove crust from box. Let stand at room temperature 15 minutes to soften. Unfold crust; peel off top plastic sheet. Press out fold lines. If crust cracks, wet fingers and push edges together to seal. Sprinkle 1 teaspoon flour over surface of crust. Place crust, floured side down, in 9-inch-diameter tart pan with removable bottom; peel off second plastic sheet. Fold crust edge in, forming double-thick sides. Pierce dough all over with fork. Bake until light golden, about 10 minutes. Cool crust. Reduce oven temperature to 400°F.
  • Arrange onion in crust. Top with bell pepper strips. Sprinkle with basil. Whisk cream, eggs, salt and pepper in medium bowl to blend. Pour custard over vegetables. Bake tart until custard sets, about 20 minutes. Cool tart 5 minutes in pan on rack. Remove pan sides. Cut tart into wedges and serve warm.

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