- Home
- Recipes
- r
- Red Pepper and Chaumes Tarts with Lemon and Basil
Red Pepper and Chaumes Tarts with Lemon and Basil
-
Preparation time:
15 minutes
-
Cooking time:
15 minutes
-
Total time:
30 minutes
Ingredients
-
375g pack Saxby's Fresh Ready Rolled Puff Pastry
-
200g French Chaumes cheese
-
2 red peppers, halved, deseeded and cut into 2cm wide strips
-
salt
-
freshly ground black pepper
-
For the dressing:
-
1 large pot Waitrose Growing Basil
-
1 small clove garlic
-
Grated zest of 1 lemon, plus juice to taste
-
4-5 tbsp olive oil
Method
-
Preheat the oven to 220°C, gas mark 7. Unroll the pastry and cut it into 4 equal rectangles, about 18 x 12cm each. Using a small sharp knife, score a 1cm border around each rectangle, then transfer to 2 baking trays.
-
Cut the cheese into 12 even-sized wedges. Arrange 3 cheese wedges and a quarter of the pepper strips on each rectangle, ensuring the filling stays within the border. Season with a little black pepper, then bake for 12-15 minutes, until the pastry is puffed and golden brown.
-
Meanwhile, pick the leaves from the basil and place in a food processor with the garlic and lemon zest. Process for 1-2 minutes, or until finely chopped. Add the olive oil and process for a further 1-2 minutes, or until well blended. Season and add a squeeze of lemon juice to taste.
-
Carefully transfer the tarts to serving plates. Drizzle with the dressing and serve warm.
Comments
Glossary
-
Bake
-
Basil
-
Black pepper
-
Brown
-
Cheese, hard
-
Cheese, soft
-
Dressing
-
Drizzle
-
Finely chop
-
Food processor
-
Garlic
-
Golden brown
-
Lemon
-
Lemon juice
-
Oil
-
Pastry
-
Pastry cutter
-
Preheat
-
Processed
-
Score
-
Season
-
Squeeze
-
Strips
-
Wedges
-
Zest
Click to rate this recipe.
This recipe was first published in Fri Mar 01 00:00:00 GMT 2002.
Average user rating