Goat’s cheese tomato and red pepper tarts recipe

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makes: 12
Skill: easy
Prep: 30 min
Cooking: 20 min

Nutrition per portion

Calories 212 kCal 11%
Fat 15g 21%
  -  Saturates 7g 35%
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  • Celebrate with the Royal Wedding this bank holiday and try these savoury tarts with flamed-roasted peppers, goats cheese and sweet cherry tomatoes on a crisp pastry base


    • 2 x 230g sheets ready-rolled puff pastry
    • 150g pack smooth mild goat’s cheese, sliced into 12 (we used Coeur de Lyon la Buche)
    • 190g jar flame-roasted peppers, drained
    • 1 clove garlic, peeled and sliced
    • 4 cherry tomatoes, sliced
    • 1 tbsp tiny basil leaves
    • Salt and ground black pepper
    • 2 tsps olive oil
    • 1 medium egg, lightly beaten
    • 2 baking sheets lined with baking parchment
    • 7.5cm (3in) and 6cm (21/2in) heart-shaped cutters


    • Set the oven to Gas Mark 6 or 200°C. Spread the pastry sheets out on a lightly floured surface and stamp out 12 pastry hearts with the larger cutter. Press the smaller cutter in the centre of the pastry lightly to mark a frame. Lightly score these edges.

    • Put a slice of goat’s cheese on each pastry heart. Cut open the peppers flat on a chopping board. Use the smaller heart-shaped cutter to stamp out 10 shapes; fit these in the pastry hearts. Cut up the pepper trimmings and put on top of the other 2 pastry hearts.

    • Top each one with a sliver of garlic, a slice of tomato and a couple of basil leaves. Season and drizzle with the oil. Brush the pastry edges with egg, to glaze. Bake for 15-20 mins, until golden brown and bases crisp. Serve warm or cold.

    Top tip for making Goat’s cheese tomato and red pepper tarts

    Make your own heart-shaped templates out of card. Put on to the pastry and the pepper and cut around edges with a sharp knife.

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