Ingredients with Measurements:
- 1 pre-made pie crust
- 1 red bell pepper, roasted and sliced
- 4 oz St Tola Divine goat cheese, crumbled
- 2 oz feta cheese, crumbled
- 2 eggs
- 1/2 cup heavy cream
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1 tbsp olive oil
Special equipment needed:
- Pie dish
- Blender or food processor
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Roll out the pie crust and place it into the pie dish. Trim the edges and prick the bottom with a fork.
3. In a blender or food processor, combine the St Tola Divine goat cheese, feta cheese, eggs, heavy cream, salt, and black pepper. Blend until smooth.
4. In a skillet, heat the olive oil over medium heat. Add the roasted red pepper slices and sauté for 2-3 minutes until slightly softened.
5. Pour the cheese mixture into the pie crust. Arrange the roasted red pepper slices on top.
6. Bake the tart for 30-35 minutes until the filling is set and the crust is golden brown.
7. Let the tart cool for 10 minutes before slicing and serving.
Time:
Preparation time: 15 minutes
Cooking time: 35 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories: 325
Fat: 25g
Carbohydrates: 15g
Protein: 11g
Sodium: 400mg
Sugar: 2g
Substitutions for ingredients:
- Instead of St Tola Divine goat cheese, you can use any other type of goat cheese.
- Instead of feta cheese, you can use crumbled blue cheese or grated Parmesan cheese.
- Instead of roasted red peppers, you can use sun-dried tomatoes or sautéed mushrooms.
Variations:
- Add chopped fresh herbs such as basil or thyme to the cheese mixture.
- Use a different type of roasted vegetable such as eggplant or zucchini.
- Add cooked bacon or sausage to the cheese mixture for a heartier tart.
Tips and tricks:
- Make sure to prick the bottom of the pie crust with a fork to prevent it from puffing up during baking.
- Let the tart cool for a few minutes before slicing to allow the filling to set.
- Serve the tart warm or at room temperature.
Storage instructions:
Store any leftover tart in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the tart in a 350°F oven for 10-15 minutes until warmed through.
Presentation ideas:
Serve the tart on a platter with a sprinkle of fresh herbs and a drizzle of olive oil.
Garnishes:
Garnish the tart with fresh basil leaves or chopped parsley.
Pairings:
Serve the tart with a side salad or roasted vegetables.
Suggested side dishes:
- Mixed greens salad with a balsamic vinaigrette
- Roasted asparagus with lemon and garlic
- Grilled zucchini with Parmesan cheese
Troubleshooting advice:
- If the crust is browning too quickly, cover the edges with foil.
- If the filling is not setting, bake the tart for an additional 5-10 minutes.
Food safety advice:
- Make sure to cook the tart to an internal temperature of 165°F to ensure that the eggs are fully cooked.
- Store any leftover tart in the refrigerator and consume within 3 days.
Food history:
Tarts have been a popular dish in Europe since the Middle Ages. They were often filled with meat, vegetables, or fruit and were a staple of medieval banquets.
Flavor profiles:
The St Tola Divine Roasted Red Pepper and Feta Tart has a creamy and tangy filling with a slightly sweet and smoky flavor from the roasted red peppers.
Serving suggestions:
Serve the tart as a main dish for lunch or dinner, or as an appetizer for a party or gathering.
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Region: Irish