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Red pepper, goat’s cheese and almond tarts recipe

By Lucy Jessop

Serving instructions

1. Serves 2
2. Takes 10 minutes to make, 10-12 minutes to cook, plus cooling
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It's amazing what delights you can create using your imagination and some ready-rolled puff pastry, as this vegetarian cheesy tart recipe proves.

Ingredients

1. ½ x 375g pack ready-rolled puff pastry, at room temperature
2. 2 heaped tbsp red pesto
3. 290g jar roasted red peppers in oil, drained
4. 100g mild goat’s cheese, cut into 4 rounds
5. Few sprigs of fresh thyme
6. 1 tbsp flaked almonds

Method

1. 1. Heat the oven to 220°C/fan200°C/gas 7. Unroll the pastry and cut in half. Re-roll half and freeze for later use. Cut the reserved half into 2 equal rectangles and transfer to a lightly oiled baking tray. Score a 1cm border around the edge of each pastry rectangle.
2. 2. Divide the pesto between the tarts, spreading it within the border. Cut the peppers into large chunks and arrange on top. Add 2 slices of goat’s cheese to each tart, then sprinkle over the thyme and almonds. Season with pepper.
3. 3. Bake for 10-12 minutes until the pastry is golden and cooked through. Cool for a couple of minutes before serving.

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