Red Pepper and Goats’ Cheese Tarts

Image of goats' cheese, chopped

These flaky deep-filled tartlets are made with puff pastry, which makes them feel beautifully (and deceptively) light to eat. Unlike a quiche, though, they don’t contain cream. The filling is made with goats’ cheese, eggs and those roasted red peppers that come in a jar, although you can char-grill your own if you have the time and inclination.

I like the tarts best warm from the oven, though they make good picnic or lunchbox food too. Pack them carefully so the pastry doesn’t flake to bits.

Red Pepper and Goats' Cheese Tarts

Image of tarts in tin


Ready-rolled puff pastry, rolled a bit thinner

2 onions, peeled and thinly sliced into half moons

50g butter

3 large roasted red peppers, drained if from a jar, otherwise skinned and de-seeded.

150g goats’ cheese log

70g grated Parmesan

2 large eggs, beaten

Small bundle of chives, snipped, or a handful of chopped fresh parsley


Pre-heat the oven to 200C/400F/Gas Mark 6. Put a baking tray in to heat up.

Melt the butter in a pan and sweat the onions gently until soft but not coloured. Drain the peppers and dice, reserving some strips for decoration. Mix into the onions and set aside to cool somewhat.

Image of onions and peppers in pan

In a bowl, beat the eggs and add the herbs, grated parmesan and the goats’ cheese, roughly chopped. Season with salt and pepper. Stir in the peppers and onions.

Grease four muffin tins and line with puff pastry. Divide the filling between the tins, criss-cross the tops with the reserved pepper strips and place in the oven on the pre-heated baking tray. Cook for about 25-30 minutes, or until the pastry is crisp and the filling risen and golden.

Remove from the oven and cool in the tins for 5-10 minutes before removing with a small spatula and serving. They hold up well to being reheated in a warm oven. We ate them with leeks vinaigrette and spiced roasted sweet potatoes.

Image of tarts cooling on a rack

16 thoughts on “Red Pepper and Goats’ Cheese Tarts

  1. Ooh looks good. Funnily enough I made a similar-looking tart at the weekend but with some fennel in it, as well as the red pepper. There’s nothing like an all-butter puff pastry and cheese lunch for three days in a row to keep a gal strong 😉

    • Fennel sounds good, as does a Cheese Diet: you should patent that. As it’s St David’s Day I felt these should really have had some leek in, too, but I’m not clever enough to think that far ahead.

  2. These look very English to me. That causes a conflict as we went down so badly against Billy V and the other fourteen players last weekend.
    I would imagine they taste delicious all the same.

  3. WIth these ingredients and puff pastry, what’s not to love, Linda? Well, maybe that they come in dozens. I’d inhale them. Do you think they’d freeze well? I could treat them like I do muffins. Bake and freeze all but 2. It’s a good system save for the fact that one muffin always goes missing. Something happens between the baking and freezing stages. It’s a mystery, all right. 😉

    • Yes, but it’s your sacred duty as a chef to make sure they’re safe for human consumption, right? 🙂 Yes, these freeze really well for up to a couple of months. Thanks for stopping by, John. Glad you like ’em. Lx

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