Roasted pepper & goat's cheese tart with caramelised onion (puff pastry)

goat cheese

🥗Healthier: ricotta cheese

💰Cheaper: cream cheese

Ricotta is lower in fat and calories, while cream cheese is more affordable.

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess.

balsamic vinegar

🥗Healthier: red wine vinegar

💰Cheaper: apple cider vinegar

Red wine vinegar is healthier with less sugar, and apple cider vinegar is often cheaper.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is lower in calories, while pecorino is often less expensive.

Slice and chop onion.

On a low heat, heat oil in a saucepan or frying pan.

Add the onions to the pan.

Add a pinch of salt and stir.

Stir occasionally and check the onion is not burning or sticking to the pan. If there is sticking, add a splash of water and stir.

Cook for around 30 minutes and then add a teaspoon of sugar and stir.

When the sugar has dissolved and the onions are soft and golden, they are ready to serve.

Slice and deseed the pepper. Cut into strips.

Place the strips onto a baking tray and drizzle with oil.

Put the pepper strips into the oven (220C/200C fan/gas 7) for 10 minutes, until soft.

Cut puff pastry block into 2 pieces.

Roll out pastry to make 2 rectangles.

Use a knife to cut a border (about 1cm) around the edge of each rectangle.

Place the pepper slices inside the cut border.

Put the tray into the oven for about 15 minutes until the pastry is golden.

When the tart is ready, take out of the oven and add the caramelised onion.

Now crumble the goat’s cheese on top.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens