Wednesday, November 26, 2008

Fire Roasted Red Pepper and Goat Cheese Tart

2 large red bell peppers
1/2 vidalia onion
140gr package of soft goat cheese
2 cloves of garlic
2 tbsp of well aged balsamic vinegar
1 1/2 pre-rolled sheets of puff pastry

cut the peppers in half and remove the seeds.  there are two ways to roast the peppers, if you have a gas oven, as I do, I simply place the peppers on the open flame of the burner until the skin becomes somewhat blackened and peppers begin to soften.  turn over and roast for a few more minutes on the inside.  if you dont have a gas oven,  place on a baking sheet in the oven, brush with a bit of olive oil and bake at 400 for about 30 minutes until somewhat soft.
slice onion  and dice the garlic,  sautee in a bit of olive oil and butter until they begin to carmelize and the edges are golden.  slice the peppers into large strips and add to the onion and garlic, add the balsamic vinegar and sautee for a couple more minutes.
on a baking sheet lay out the puff pastry.  I found that one sheet wasnt enough so I added half of another to the end to make it longer.  be sure to pinch the two sheets together so that they dont come apart.  crumble the log of goat cheese evenly down the centre of the pastry.  place the onion and peppers over top of this leaving a 2 inch border.  now, roughly fold the edges of the pastry over the mixture leaving the middle exposed.  brush with melted butter and bake at 374 for abouat 25 minutes until the pastry is golden brown.  allow to rest for about 10 minutes before serving.
I like to serve this with wilted savoy cabbage sautee with pine nuts and pancetta..........enjoy!

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