I hope that you had a chance to read my cooking lesson on How to Roast Red Bell Peppers Using a Pepper Roaster.
Now I want to share with you one delicious way to use them.
This Provençal Goat Cheese Tart with Roasted Bell Peppers is pretty and tantalizing as a first course, or served with a soup, a meal in itself. Beside featuring the roasted bell peppers, this dish has creamy goat cheese, which is one of my favorites, and peppery arugula. It’s an easy dish to prepare, impressive and delicious.
The puff pastry shells are available at your local grocery store. They will puff up around the edges as they bake. I love the individual servings for a brunch or lunch.
Provençal Goat Cheese Tart with Roasted Bell Peppers
1. Thaw 6 pastry shells at room temperature for 30 minutes or until they’re easy to handle. Heat the oven to 400° F.
2. Place the pastry shells onto a lightly floured surface. Roll each pastry shell into a 6-inch circle. Divide the pastry circles among 2 baking sheet.
3. Top each pastry circle with 1/4 cup goat cheese and 1/4 cup roasted peppers. Season with the black pepper. Bake for 15 minutes or until the pastry is golden brown and the cheese is melted.
4. Top the pastries with the arugula, pine nuts and Parmesan cheese. Bake for 5 minutes more.