Roast red pepper, courgette and goat’s cheese tart

Recipe from: 03 September 2014
recipes, tart, bake

Ingredients 18
Servings 0
Minutes 00:15
  • 250
    cake flour, plus extra for dusting
  • 1
  • 150
    butter, chopped into pieces
  • 1
    XL egg, beaten
  • 1
  • 3
    red peppers
  • 1
    garlic clove, crushed
  • 30
    olive oil
  • 2
    red onions, thinly sliced
  • 15
    balsamic vinegar
  • 400
    courgettes/zucchinis/baby marrows, sliced into ribbons with your vegetable peeler
  • 200
    goats' cheese/chevin
  • 3
    chopped fresh thyme, plus extra for garnish
  • 3
    XL eggs, beaten
  • 150
    natural yoghurt (double cream gives the creamiest taste)
  • salt and freshly ground black pepper


Pastry preparation:

Sift the flour and salt into a large mixing bowl. Using your fingertips, rub in the butter until the mixture resembles fine breadcrumbs.

Make a well in the centre and add the rest of the ingredients. Again, using your fingertips, mix together to make a smooth dough.

Turn the pastry out on to a lightly floured surface and knead lightly. Cover with clingfilm and chill for at least 30 minutes before using.

Filling preparation:
Preheat the oven to 180°C.

In the meantime cut the peppers into quarter and remove the seeds. Place on a roasting tray with garlic and drizzle over 2 tablespoons of olive oil.
Roast in the oven for 20 minutes or until peppers are nice and soft.

Place 2 tablespoons of olive oil in a saucepan over low heat and add the onion. Cook for 5-10 minutes or until it begins to soften then add the balsamic vinegar. Cook for a further 10-15 minutes on low until all the vinegar has reduced and you are left with a lovely sticky red onion marmalade.

In a separate pan, place 2 tablespoons of olive oil and fry off your courgette ribbons until lightly golden.
Remove peppers and set aside. Remove onions and set aside.


Grease a 23cm tart tin.
Once rested and chilled sufficiently, roll the pastry out to about 1/2cm thick on a lightly floured surface to about 6cm larger than your tin.

Lift the pastry over a rolling pin and lightly drape over the greased tin.
Gently lift the edges of the pastry upwards and ease into position. Press firmly, but gently into place, ensuring no gaps.
Turn any excess pastry outwards over the rim of the tin then run the rolling pin over the top of the pastry cause so any excess is cut off. Smooth any rough edges with the side of a blunt knife.

Prick the base of the pastry case with a fork. Chill in the refrigerator for 15 minutes to help prevent shrinkage.
Place baking paper over the base and fill with baking beans or dry beans or rice to weigh it down.

Bake in the preheated oven at 180°C for 10-15 minutes until the case is just set then remove the greaseproof and baking beans and cook empty for a further 10 minutes until lightly golden and dry. Leave in the tin.

Spread red onions evenly over the base of the pastry case.
Arrange the red peppers on top followed by the courgettes and then the goats’ cheese.
Sprinkle with thyme.
Mix the eggs and yoghurt together in a jug and season well with salt and pepper.

Place the tart on a baking tray then pour in the egg mixture.
Bake in the oven for 25-30 minutes or until the tart is set and golden.

Recipe reprinted with permission of Styled Fresh. To see more recipes, please click here.

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