Creamy Goat's Cheese Tart
with roasted pepper sauce & basil crème
Passata di pomodoro is made from fresh, ripe tomatoes that are cooked and then strained. It makes the perfect base for a variety of pasta or pizza sauces!
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Ingredients
1 piece
Bell pepper
1 piece
Garlic
½ piece
Red onion
50 g
Fresh goat's cheese
(Contains Milk)
½ roll(s)
Puff pastry
(Contains Wheat May be present Milk)
100 g
Passata
10 milliliters
Basil crème
Not included in your delivery
½ teaspoon
Sugar
¼ tablespoon
Olive oil
1 teaspoon
Balsamic vinegar
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
Preheat the oven to 200°C and take the puff pastry out of the fridge. Dice half of the bell pepper and cut the rest into strips. Chop the onion and crush or mince the garlic.
Heat the olive oil in a deep frying pan over medium heat. Fry the onion, garlic and diced bell pepper for 8 - 10 minutes until soft.
Crumble the goat's cheese and spread out the pastry onto a parchment-lined baking sheet.
Deglaze the bell pepper with balsamic vinegar. Add the passata, the sugar and 1 tbsp water per person. Mix well and simmer for 6 - 8 minutes, covered. Season to taste with salt and pepper.
Spread the sauce over the pastry and top with the bell pepper strips. Bake the tart in the oven for 10 minutes, then top with the goat's cheese. Return to the oven for another 10 - 15 minutes, or until the cheese is golden-brown and the pastry is done.
Drizzle the basil crème over the tart, then serve.