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    Red Pepper and Chaumes Tarts

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    Red Pepper and Chaumes Tarts

    These cheese and red pepper tarts with a lemon basil dressing make an easy dinner party starter or light supper when matched with a leafy salad.

    • Preparation time: 15 minutes
    • Cooking time: 15 minutes
    • Total time: 30 minutes 30 minutes

    Serves: 4


    • 375g pack Saxby's Fresh Ready Rolled Puff Pastry
    • 150g Chaumes cheese
    • 2 red peppers, halved, deseeded and cut into 2cm wide strips
    • For the dressing
    • 1 large pot basil
    • 1 small clove garlic
    • Grated zest of 1 lemon, plus juice to taste
    • 4 tbsp olive oil


    1. Preheat the oven to 220°C, gas mark 7. Unroll the pastry and cut it into 4 equal rectangles, about 18cm x 12cm each. Using a small, sharp knife, score a 1cm border around each rectangle, then transfer to 2 baking sheets.
    2. Cut the cheese into 12 even-sized wedges.
    3. Arrange 3 cheese wedges and a quarter of the pepper strips over 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.
    4. Meanwhile, pick the leaves from the basil plant 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 in a thin, steady stream and process for a further minute, or until well blended. Season and add a squeeze of lemon juice to taste.
    5. Carefully transfer the tarts to serving plates. Drizzle with the dressing and serve warm.

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