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Roasted Red Pepper and Goat Cheese Tartlets

  • Author: Olivia
  • Total Time: 50 minutes
  • Yield: 12 tartlets (standard muffin tin size) 1x

Ingredients

Scale

For the Tartlet Shells:

  • 1 sheet puff pastry or shortcrust pastry (defrosted if frozen)
  • 1 egg (for egg wash, optional)
  • Flour (for dusting)

For the Filling:

  • 2 medium roasted red peppers, peeled and diced (jarred or homemade)
  • 120g (4 oz) soft goat cheese
  • 2 tablespoons cream cheese or ricotta (for added creaminess)
  • 1 garlic clove, finely minced
  • 1 tablespoon fresh parsley, chopped
  • 1 teaspoon fresh thyme or basil (optional)
  • ½ teaspoon lemon zest
  • Salt and pepper to taste
  • 1 tablespoon olive oil (for sautéing or drizzling)

Optional Garnishes:

  • Microgreens or baby herbs
  • Crumbled goat cheese
  • Extra roasted red pepper strips
  • Balsamic glaze drizzle

Instructions

1. Preheat the Oven and Prepare Tartlet Shells

Preheat your oven to 190°C (375°F). Lightly flour your work surface and roll out the pastry sheet slightly to even thickness. Use a round cutter or glass to cut 12 circles, slightly larger than your muffin tin cavities.

2. Line the Muffin Tin

Press the pastry circles gently into a greased muffin tin, shaping them into mini tart shells. Prick the base of each shell with a fork to prevent puffing. Optionally, brush edges with a light egg wash for a golden finish.

3. Roast or Prep the Red Peppers

If using fresh red peppers, roast over a gas flame or in the oven until charred, then peel, seed, and dice. If using jarred peppers, drain well and chop into small pieces.

4. Make the Goat Cheese Filling

In a mixing bowl, combine goat cheese, cream cheese or ricotta, garlic, parsley, thyme or basil (if using), lemon zest, salt, and pepper. Mix until smooth and creamy.

5. Assemble the Tartlets

Spoon about 1 tablespoon of the cheese filling into each pastry shell. Top with a spoonful of chopped roasted red pepper. Drizzle with a few drops of olive oil if desired.

6. Bake

Bake in the preheated oven for 20–25 minutes, or until the pastry is golden and crisp and the filling is lightly browned on top.

7. Cool and Garnish

Let tartlets cool in the tin for 5 minutes before transferring to a wire rack. Garnish with extra goat cheese crumbles, herbs, or a balsamic glaze drizzle for added flavor and visual appeal.

  • Prep Time: 25 minutes
  • Cook Time: 20–25 minutes

Nutrition

  • Serving Size: 1 tartlet
  • Calories: 180
  • Sugar: 2g
  • Fat: 12g
  • Carbohydrates: 13g
  • Fiber: 1g
  • Protein: 6g

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Find it online: https://mysavorytwist.com/roasted-red-pepper-and-goat-cheese-tartlets/