Tomato and Pepper Tart with Chilli Jam and Goats Cheese

Tomato and Pepper Tart with Chilli Jam and Goats Cheese is so very easy to make and without any fancy cooking skills involved. This tart not only looks good, but it also tastes good too.

Of course, using ready-made pastry is the way to go. Personally, I'm a big fan of Jus-Rol and for this, I used their puff pastry. The chilli jam I used is the brand 'Le Mesurier', I love their whole range of chutneys and relishes.

A real crowd-pleaser for lunch or brunch:  

A simple tart like this can be rustled up in next to no time. You don't have to use the exact ingredients, just make it up as you go along to suit your taste.

If you don't like goats cheese, top with a little Cheddar instead. If you don't happen to like any sort of cheese then I've no help for you!

Tart, Goat Cheese, Chilli jam, Tomato

Tart, Baking, Lunch and Brunch,

English

Yield: 2-4

Author: Jan Bennett

Tomato and Chilli Jam Tart with Goats Cheese

So very easy to make and without any fancy cooking skills involved, this tart not only looks good, it tastes good too.

prep time: 5 Mcook time: 25 Mtotal time: 30 M

ingredients:

• 1 x 500g of ready-made puff pastry - at room temperature
• about a third of a jar of chilli jam relish - I used the brand 'Le Mesurier'
• 2 medium-sized red onions - peeled and sliced
• half a red bell pepper - thinly sliced
• 1 or 2 tomatoes - thinly sliced
• Goats cheese -sliced (I used Alex James's Farleigh Wallop) since I had some left from in the fridge
• salt and pepper to season
• 1 x egg - yolk only mixed with a tiny drop of water

instructions:

How to cook Tomato and Chilli Jam Tart with Goats Cheese

1. Preheat your oven to 200C/400F or Gas 6
2. First of all, start with heating up a large frying pan and add a glug of oil, say a tablespoon. 
3. Cook the sliced onions over low heat until soft but not coloured. Remove and set aside and repeat with the sliced peppers. 
4. Put the peppers with the onions and leave them both to cool.
5. Roll the pastry out into an oblong (about 28cm or 11 inches by 22cm or 9 inches long)
6. Making sure you don't go all the way through, score a line about 2cm around the edge. Prick the middle part with a fork, again taking care not to go through the pastry.
7. Put the pastry on a non-stick baking sheet and bake for 8-10 minutes. Remove from the oven and push the part you pricked with a fork down flat, or you can remove and discard that thin top layer if you want.
8. Now add the chilli jam carefully spreading it over evenly. Add the cooled onions and peppers and top with slices of tomato.
9. Season with a little salt and pepper. Now add slices of goats cheese and brush the edges of the pastry with the egg mixture. 
10. Pop back into the oven to cook for about 15 minutes.
11. Serve while it's still nice and hot with a side of salad.

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