Chef at the Market - Sharon Munyak - Roasted Red Pepper & Goat Cheese Tart

goat cheese

🥗Healthier: feta cheese

💰Cheaper: cream cheese

Feta provides a similar tangy flavor and is often less expensive.

roasted red peppers

🥗Healthier: fresh bell peppers

💰Cheaper: canned bell peppers

Canned peppers are more affordable and still flavorful.

puff pastry

🥗Healthier: whole wheat pastry

💰Cheaper: store-bought pie crust

Whole wheat pastry is healthier, while pie crust is budget-friendly.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is lower in calories, while pecorino is a cheaper alternative.

Preheat the oven to 350°F.

Spray the tartlet pan with cooking spray and lay the puff pastry into the pan.

Prick the bottom of the pastry with a fork to prevent bubbling.

Bake the pastry for about 10 minutes until golden brown.

Slice the roasted red peppers and sweat them with olive oil in a pan along with chopped onions.

In a bowl, beat 3 large eggs and add salt and black pepper.

Layer the roasted red pepper and onion mixture into the baked tart shell.

Pour the egg mixture over the vegetables in the tart shell.

Add dollops of roasted red pepper goat cheese on top.

Sprinkle fresh thyme on top for color and presentation.

Bake the assembled tart at 350°F for 30 minutes or until a knife comes out clean when inserted.

Let the tart cool slightly before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens