I just wanted to share with you a delicious little savoury tart recipe before my weekend of birthday celebrations for my middle daughter. This idea came about because I needed to use up a small amount of shortcrust pastry left over from making my STRAWBERRY TART WITH ELDERFLOWER PASTRY CREAM. (I can’t abide waste!)
Not only that but I also knew I wanted to post a tart as part of my contributions to the #CapricornChallenge. Using some of their deliciously mild and creamy Goat’s cheese in a tart along with a few other choice ingredients that featured in their super hamper was going to be a treat.
So, I decided upon a pepper confit (slow cooked peppers in oil and balsamic vinegar) topped with cubes of Capricorn Goat’s cheese, walnut pieces and thyme. I used an egg and cream mixture for my tart mix and baked for 15 minutes in a fairy cake tin.
They were so temptingly good. A short crumbly pastry filled with soft oozy goat’s cheese. A sharp note of the peppers and a crunch of the walnuts all worked together in peaceful harmony!
Little Goat’s Cheese & Walnut Tarts with Yellow Pepper Confit
Ingredients :- Makes 12 little tarts
Shortcrust pastry – Recipe HERE. I used a small amount left over from making this strawberry tart .
1 yellow pepper thinly sliced
1 garlic clove chopped finely
Capricorn Goat’s cheese
walnuts chopped into small pieces
salt & pepper
thyme for garnish
For the pepper confit :-
Heat a generous amount of olive oil in a saucepan then add in the sliced pepper and cook slowly for 15 minutes over a low to medium heat.
Add in the garlic and thyme and fry for a further 5 minutes.
Add a good splash of Balsamic vinegar and a good pinch of sugar. Cook for a further 10 minutes adding a little water every now and then once the liquid has been absorbed.
Take it off the heat and leave to cool ready for use that day or the next.
For the tarts :-
Pre heat the oven to 190 degrees
Butter 12 holes of a fairy cake tin
Roll out your pastry thinly and use a cutter to cut out circles of pastry slightly larger than the hole itself. Place in the buttered tin.
Add a little yellow pepper confit followed by a few cubes of goat’s cheese, some chopped walnut and some thyme leaves.
Fill with the egg and cream mixture. (Whisk the egg in a jug or bowl and add the same volume of cream to it as well as seasoning).
Bake for 15 minutes or until golden brown.
These little tarts freeze very well. I froze them on a baking tray and then transferred them into a freezer bag. They can be re-heated in the oven for 15-20 minutes at 180 degrees.