Description
A flaky puff pastry tart layered with creamy goat’s cheese, tender fennel, and sweet roasted red peppers, baked until golden and perfectly crisp.
Ingredients
Scale
- 1 puff pastry sheet (about 250 grams), ready rolled
- 200 grams goat’s cheese, soft log style
- 1 large fennel bulb, thinly sliced
- 2 large red bell peppers, roasted and sliced
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 teaspoon fresh thyme leaves
Instructions
- Preheat the oven to 200 degrees Celsius and line a baking tray with parchment paper.
- In a bowl, toss the thinly sliced fennel and roasted red peppers with olive oil, salt, black pepper, and fresh thyme.
- Place the puff pastry sheet on the prepared baking tray and score a 1 centimeter border around the edge without cutting through.
- Spread the seasoned fennel and roasted peppers evenly over the center of the pastry, keeping within the scored border.
- Crumble or slice the goat’s cheese evenly over the vegetables.
- Bake for 20 to 25 minutes until the pastry is golden and puffed and the fennel is tender.
- Remove from the oven and allow to cool slightly before slicing and serving warm or at room temperature.
Notes
- Pat roasted peppers dry before assembling to prevent soggy pastry.
- Chill the assembled tart for 10 minutes before baking for extra flakiness.
- Use a sharp knife to slice clean portions after resting.
Nutrition
- Serving Size: 1 slice
- Calories: 340
- Sugar: 5g
- Sodium: 410mg
- Fat: 24g
- Saturated Fat: 11g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 35mg