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Red Pepper and Chaumes Tarts with Lemon and Basil
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Red Pepper and Chaumes Tarts with Lemon and Basil
- Preparation time: 15 minutes
- Cooking time: 15 minutes
-
Total time:
30 minutes
Serves: 4
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
This recipe was first published in Fri Mar 01 00:00:00 GMT 2002.
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