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Grilled vegetable and goat cheese tart
Preparation
20 min
Cooking time
30 min
Servings
4
Ingredients
- 1 red bell pepper
- 1 yellow bell pepper
- 30 ml (2 tbsp) olive oil
- 2 medium zucchini, cut diagonally into 5 mm (1/4 in.) slices
- 1 package, 400 g (13 oz), puff pastry
- 3 Italian tomatoes, sliced
- 1 French shallot, thinly sliced
- 10 ml (2 tsp) garlic, finely chopped
- Salt and freshly ground black pepper
- 10 ml (2 tsp) herbes de Provence
- 20 slices of a goat cheese log
Preparation
- Preheat the barbecue to 290°C (550°F) or to maximum heat.
- Coat the peppers with a bit of olive oil.
- Grill uncovered for 5 to 6 minutes, turning on all sides until the skin turns black and starts to blister.
- Place them in a plastic freezer bag and let rest for 30 minutes.
- Meanwhile, coat the zucchini with olive oil and grill for 1 to 2 minutes on each side.
- Set aside.
- Preheat the oven to 190°C (375°F).
- Roll out the puff pastry to about 3 mm (1/8 in.) thick.
- Using a bowl or plate, cut out four 15 cm (6 in.) discs.
- Place the discs on a baking sheet and cook in the oven for 7 minutes.
- Remove from the oven, turn the discs over and press lightly.
- Top each disc with the tomato slices and then shallot and garlic.
- Season with salt and pepper.
- Add the herbes de Provence and cook in the oven for about 10 minutes.
- Set aside.
- Preheat the oven to broil, leaving the door ajar.
- Remove the skin, stalks and seeds from the peppers.
- Slice them into strips.
- Place the zucchini slices on the tarts.
- Add the peppers and top with cheese.
- Broil for 3 to 4 minutes to heat up the tarts and lightly melt the cheese.
- Sprinkle with freshly ground pepper.
- Serve hot as an appetizer.
