Roasted Red Pepper Tart | Chef Hannah Thomas | Superfood Mondays with Chilli No. 5
Beautifully light & spicy vegetarian Roasted Red Pepper Tart recipe using the Regal Red Pepper Chilli No. 5 Sauce.
#gourmetfood #superfoods #roastedredpeppertart #roasted #redpepper #tart #besthotsaucerecipes
This dish is a perfect light lunch, but still packs a rich punch that comes from the goats cheese and the eggs. But also has a richness and sweetness found in the red peppers, which is enhanced by the Regal Red Pepper Sauce. The complex mixture of ingredients from the sauce; ginseng tea, plum tomatoes, onions, ginger, and red wine vinegar perfectly compliment the lightnes of the tart.
Bursting with good-for-you ingredients, this recipe works perfectly with Chilli No. 5’s Regal Red Pepper hot sauce which is packed with antioxidants to energise your day.
Including Fenugreek, Inulin, Guarana, Maca, Korean Ginseng, L-Arginine.
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Geoffrey Zakarian's Bacon, Onion and Cheese Tart | The Kitchen | Food Network
Using French influence, Geoffrey creates a crispy, savory brunch tart!
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Bacon, Onion and Cheese Tart
RECIPE COURTESY OF GEOFFREY ZAKARIAN
Level: Easy
Total: 1 hr 5 min (includes cooling time)
Active: 35 min
Yield: two 13-by-9-inch tarts
Ingredients
8 slices thick-cut bacon, cut crosswise into thin matchsticks
1 large onion, thinly sliced
Kosher salt and freshly cracked black pepper
3 sprigs fresh thyme, leaves removed and chopped
1/2 cup farmer's cheese
1/2 cup creme fraiche
1 large egg yolk
All-purpose flour, for dusting
1 sheet frozen puff pastry, defrosted
1 tablespoon ground pecorino
1 tablespoon minced fresh chives
Directions
Preheat the oven to 425 degrees F. Line 2 sheet pans with parchment paper.
In a medium saute pan, cook the bacon over a medium-low heat until it begins to render, 3 to 5 minutes. Add the onions and cook until they begin to soften, about 3 minutes. Season with pepper. Set aside to let cool. Add the thyme to the cooled bacon-onion mixture.
In a bowl, combine the farmer's cheese, creme fraiche, egg yolk and salt and pepper to taste. Set aside.
Flour a flat surface and place the puff pastry on top. Flour the top and gently roll into a 13-by-18-inch rectangle. Cut the pastry in half and transfer each to a lined sheet pan. Using a fork, dock the puff pastry (pierce it slightly with the tines), leaving a 1-inch border untouched.
Divide the cheese mixture between the two sheets of pastry and spread evenly on the docked area. Top each tart with half of the bacon-onion mixture.
Place the tarts in the oven on the lower racks and bake, rotating halfway through, until the crusts are dark golden, about 25 minutes. Garnish with the pecorino and chives.
Cook’s Note
Be sure to roll out the puff pastry very thin so that it stays thin while it bakes.
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Geoffrey Zakarian's Bacon, Onion and Cheese Tart | The Kitchen | Food Network
Roasted Vegetable Tart
Get the recipe: - Roasted vegetable and cheese tart recipe.
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