Roasted Pepper Goat Cheese Tart

• Puff Pastry(320 g)
• Bell pepper(3)
• Red Onion(1)
• Goat Cheese(150 g)
• Eggs(2)
• Cream(60 ml)
• Dijon Mustard(1 tbsp)
• Olive oil(3 tbsp)
• Thyme(1 tsp)
• Salt(1¼ tsp)
• Black pepper(¾ tsp)
• Arugula(80 g)
• Lemon(1)

Method

1. 1

   Preheat the oven to 220°C. Slice {Bell pepper} into strips and thinly slice {Red Onion}.

   ~5 min

2. 2

   Toss the {Bell pepper} and {Red Onion} with {Olive oil}, {Thyme}, {Salt}, and {Black pepper} on a baking tray. Roast until softened and lightly golden at the edges, 15 minutes.

   ~15 min

3. 3

   Meanwhile, whisk {Eggs}, {Cream}, and {Dijon Mustard} in a bowl. Crumble in half the {Goat Cheese}.

   ~5 min

4. 4

   Line a tart tin or small baking dish with {Puff Pastry}, folding the edges in as needed. Spread in the roasted vegetables, pour over the egg mixture, and scatter over the remaining {Goat Cheese}. Bake for 20 minutes until the filling is just set and the pastry is golden.

   ~20 min

5. 5

   Toss {Arugula} with the juice of {Lemon}, {Olive oil}, {Salt}, and {Black pepper}.

   ~5 min

6. 6

   Serve warm slices of tart with the arugula salad alongside.

   ~0 min