Red Pepper & Goat Cheese Tart By Eric Lanlard Recipe | Cookbook Recipe Series
This roasted red pepper and goat cheese tart by Eric Lanlard combines sweet roasted peppers, caramelized onions, creamy goat cheese, salty feta, a savory herb yogurt custard in a crisp pastry shell. Perfect for lunch, brunch or a light dinner.
Equipment
- Large saute pan
- Spatula
- 9/10 inch pie tin
- Knife and chopping board
- Whisk
- Bowl
Ingredients
- 1 blind baked shortcrust pastry recipe linked below
Filling -
- 3 bell peppers halved, seeds removed
- 2 garlic cloves
- 2 tbsp olive oil
- Salt and pepper
- 1 large red onion
- 1 tbsp balsamic vinegar
- 150 g shredded cooked chicken
Custard -
- 3 eggs
- 100 ml greek yogurt
- 100 g labneh
- 100 g goats cheese
- 100 g feta
- 50 g Swiss cheese chunks
- 1 tsp dried oregano
Serving -
- Fresh parsley chopped
- Parmesan cheese grated
Instructions
- Blind bake the pastry crust as needed, while that is happening we can do the rest of the components.
Filling
- To cook the peppers, place the halves in a pan with salt, pepper, 1 tbsp olive oil and garlic cloves (whole). Cook for a 5 minutes on medium heat, covered or until softened and cooked through.
- Transfer to a plate and in the same pan add the remaining 1 tbsp olive oil, red onions, salt, pepper, and balsamic. Cook on ow to medium heat stirring until caramelized. This should take around 10 minutes. Let it cool down.
Custard
- Add the eggs, yogurt, oregano and whisk until smooth. Add the softened garlic from the bell peppers and mash into the custard. Add the goats cheese, feta, swiss cheese and fold together until combined.
Assemble
- In the blind baked tart shell, layer on the caramelized onion, the bell peppers, shredded chicken. Pour over the custard and spread it out evenly.
- Bake in a preheated oven at 160 Degrees C with fan or 180 Degrees C without fan for 25-30 minutes or until the tart is set and golden on the edges.
Serving
- Allow it to cool before slicing as the custard needs to set. Garnish with freshly chopped parsley and grated parmesan cheese.
Notes
- This is my homemade shortcrust pastry recipe
- The recipe is adapted from Eric Lanlard’s Roasted red pepper and goats cheese tart from Tart It Up!
- You can add any additional fillings you like into the tart