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
Ready-rolled puff pastry, rolled a bit thinner
2 onions, peeled and thinly sliced into half moons
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.
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.