Mary Berry’s goats' cheese, grilled red peppers and red onion tart recipe
If there’s one thing Mary Berry really excels at, it’s creating delicious show-stoppers that celebrate the best of British. This Union Jack tart will be the talking point around any table. The charred, honey-drizzled onions and creamy goats’ cheese are a match made in heaven.
The vegetarian tart can be made ahead of time, and is equally delicious served warm or at room temperature, making it perfect for any big lunches and street parties you may be joining.
Mary suggests pairing it with a fresh green salad in a delicate vinaigrette. To keep the salad greens fresh, dress them just before serving.
For US ingredients and measurements, use the drop-down menu and select 'Cups'.
Ingredients
- 1 pack ready-to-roll puff pastry
- 3 red peppers
- 4 red onions
- 180 g soft goats’ cheese
- 1 egg, to glaze
- 1 dash olive oil
- 1 dash honey, for drizzling
- 1 mix of your preferred green salad leaves
- 6 tbsp honey and balsamic vinaigrette (we like Mary Berry’s Honey & Balsamic Vinaigrette)
- 1 pack ready-to-roll puff pastry
- 3 red peppers
- 4 red onions
- 6.3 oz soft goats’ cheese
- 1 egg, to glaze
- 1 dash olive oil
- 1 dash honey, for drizzling
- 1 mix of your preferred green salad leaves
- 6 tbsp honey and balsamic vinaigrette (we like Mary Berry’s Honey & Balsamic Vinaigrette)
- 1 pack ready-to-roll puff pastry
- 3 red peppers
- 4 red onions
- 6.3 oz soft goats’ cheese
- 1 egg, to glaze
- 1 dash olive oil
- 1 dash honey, for drizzling
- 1 mix of your preferred green salad leaves
- 6 tbsp honey and balsamic vinaigrette (we like Mary Berry’s Honey & Balsamic Vinaigrette)
Details
- Cuisine: British
- Recipe Type: Party food
- Difficulty: Easy
- Preparation Time: 10 mins
- Cooking Time: 50 mins
- Serves: 6
Step-by-step
- Preheat the oven to 180°C/160°C fan/350°F/gas mark 4.
- Chop the red peppers and red onions into medium size chunks of approximately 3 x 3 cm (1 x 1 in). Place on a baking tray, each on its own side. Drizzle both with olive oil and the onion side with some honey too. Cook for 20-25 mins until softened.
- Meanwhile, prepare the pastry. Line a flat baking sheet with baking paper (parchment) and unroll the puff pastry sheet onto it. Prick all over the inside of the rectangle with a fork.
- Then arrange the filling as you like (such as the Union Jack pictured above). Add the grilled peppers, onions and goats' cheese, and brush the sides of the pastry with beaten egg.
- Bake for 15-25 minutes or until the pastry is golden and crisp.
- Toss the salad leaves with the honey and balsamic vinaigrette and serve.
Recipe courtesy of Mary Berry’s Salad Dressings.
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