Puff Pastry Tartlets with Roasted Red Pepper and Goat’s Cheese
- 2 sheets frozen puff pastry (22cm x 22cm), defrosted but kept cold
- 2 egg yolks, beaten
- 9 red peppers
- 2 x 100g logs Chevin goat’s milk cheese
- 35g (1 pack) micro crimson leaves (red chard, beetroot, mustard)
Preheat the oven to 220°C on the grill setting and place the rack in the middle of the oven.
Arrange the peppers on a baking sheet lined with foil and roast, turning until the skin on all sides is blistered but not blackened. Transfer to a bowl and cover with cling wrap. Leave to cool.
Turn the oven onto the standard setting (i.e. both the top and bottom elements on).
Lay out a pastry sheet on a lightly floured board and cut out 9 circles with a 6cm diameter round cookie cutter. Brush the circles with beaten egg yolk and place on a Le Creuset Rectangular Baking Sheet, cover with cling wrap and refrigerate. Repeat with the second pastry sheet.
Once the peppers have cooled, carefully remove the skin, seeds and membranes, keeping large sections of the peppers intact.
Lay the pieces of red pepper flat on a board and cut out 18 circles using a 4.5cm diameter cookie cutter – each pepper should yield about two perfect circles. Reserve the remaining pieces for a red pepper salad.
Using a sharp knife and dipping it in hot water between each slice, cut 18 slices (about 5mm thick) from the logs of Chevin. Refrigerate until required.
Blot the red pepper circles dry with a thick paper towel and place a round of red pepper evenly on a round of pastry to form a concentric circle of pastry around the pepper. Repeat with the remaining pastry and red pepper circles.
Bake for 10 minutes or until the pastry is puffed up and golden.
As soon as the tarts come out of the oven, place the baking sheet on a cooling rack and position a slice of goat’s cheese in the middle of each red pepper circle.
Transfer the tarts to a Le Creuset Barbecue Platter, add a dot of extra-virgin olive oil to each tart and top with a few micro crimson leaves. Serve immediately.