Best Goats Cheese Fennel Roasted Red Pepper Tart Recipes

French Stuffed Red Bell Peppers With Fennel and Goat's Cheese image

Provided by French Tart

Categories Cheese

Time 2h

Yield 6 stuffed pepper halves, 3-6 serving(s)

Number Of Ingredients 10

3 large red peppers, trimmed & halved
2 tablespoons olive oil
2 tablespoons balsamic vinegar
1 large red onion, peeled & cut into wedges
1 fennel bulb, trimmed & cut into wedges
3 garlic cloves, peeled & crushed
salt
black pepper
3 -4 sun-dried tomatoes packed in oil, drained & chopped finely
200 g log goat's cheese

Steps:

Pre-heat the oven to 120C/240F/Gas 1.
Cut the peppers in half, discard the core & seeds and also trim away the white membrane too.
Grease a Le Creuset roasting or ovenproof dish.
Cut the onion & fennel bulb into 6 wedges each. (Keep the the delicate green fronds from the fennel bulb & put to one side.).
Put the onion wedges, fennel wedges & cushed garlic into a mixing bowl & add the olive oil, balsamic vinegar, salt & black pepper - mix well.
Divide the onion & fennel wedges between the 6 pepper halves, arranging them neatly within the peppers & season well.Pour the remaining oil & vinegar dressing over the top of them.
Bake for 1 hour and 30 minutes or until the peppers are soft & just tinged brown.
Remove the stuffed peppers from the oven & increase the oven temperature to 200C/400F/Gas 6.
Sprinkle the chopped sun-dried tomatoes over the top of the peppers.
Slice the goats cheese & arrange over the top of the stuffed peppers; return them the oven for 5-10 minutes or until the cheese is melted & bubbling.
Remove from the oven, leave to cool slightly and serve them warm or at room temperature with the cooked dressing drizzled over the top of them.
Garnish with the green fronds kept from the fennel bulbs.
Serve as a starter, 1 pepper half per person with a side salad or as a main course - 2 pepper halves per person with bread & salad.
These can also be served as a very colourful & elegant vegetable accompaniment!

Nutrition Facts : Calories 420.9, Fat 30, SaturatedFat 15.2, Cholesterol 52.7, Sodium 397.3, Carbohydrate 24, Fiber 6.6, Sugar 10.8, Protein 17.8

Goat Cheese, Eggplant, and Roasted Pepper Tart image

Provided by Food Network

Time 1h40m

Yield 8 servings

Number Of Ingredients 12

1/2 pound frozen puff pastry (thawed overnight in the refrigerator)
2 tablespoons softened European-style butter, plus 1/4 cup clarified European-style butter
3 bell peppers (1 each red, green, and yellow)
1 Japanese eggplant or 2 small American eggplants
Salt and pepper
2 cups crumbled goat cheese, loosely packed
1/3 cup grated Parmesan
16 fresh basil leaves, for garnish
1/8 cup balsamic vinegar
Salt and pepper
1/3 cup olive oil
1/4 pound mixed salad greens

Steps:

Preheat the oven to 375 degrees.
Grease a fluted pan, pie tin, or shallow springform pan. Roll out the puff pastry to the width of the baking pan. Dust the rolling pin with flour and carefully roll the pastry back onto the rolling pin, then unroll it over the pan. Press the dough into place and crimp the edges. Brush the pastry with the softened butter.
Place the bell peppers over an open flame or under the broiler and completely blacken them on all sides. Put the blackened peppers in a plastic bag, seal it, and allow them to steam for 20 minutes. Remove the peppers from the bag and peel away and discard all black skin. Cut the peppers in half and remove all seeds and veins. Cut into 1/2--inch thick strips.
Cut the eggplant crosswise on the bias into 1/2-inch-thick slices. Brush the eggplant lightly with the clarified butter and season with salt and pepper. Roast the eggplant in the oven for 15 minutes, or until done but not mushy.
Place the crumbled goat cheese on top of the pastry. Top the goat cheese with the eggplant and peppers in a spiral fashion, overlapping each. Sprinkle the Parmesan over the eggplant and peppers.
Bake the tart for about 20 minutes, or until it is golden brown and the edges are puffy. Garnish with the fresh basil leaves.
Whisk together the vinegar, salt, and pepper in a bowl. Slowly add the olive oil while whisking. Toss with the greens and any remaining eggplant or peppers and serve on top of the tart.