Paprika Tart
easy
60 mins
60 mins
Ingredients
- 1 package (270 g) fresh butter puff pastry sweet or savoury Kipferl and Golatschen (ready to bake rectangular rolled out on baking paper; 42 x 24 cm; refrigerated shelf)
- 450 g red pointed peppers (alternatively normal peppers)
- 400 g Fresh goat cheese
- 3 Eggs (size M)
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 1/2 bunch Basil
- 100 g Hungarian salami, in thin slices
- 5 TABLESPOONS liquid honey
- 1 TEASPOON Chili Flakes
- 7-10 Tbsp Grease
Directions
- 1
Take the puff pastry out of the refrigerator 5-10 minutes before use. Clean, wash and cut the peppers into rings. Stir goat cheese and eggs until smooth, season with salt and pepper. Wash basil, dab dry, pluck leaves, put something aside for garnishing.
- 2
Grease a tart mould (26 cm Ø). Roll out the puff pastry. Line the mould with it. Cut off the protruding edge and line the part of the mould that is not covered with dough. Spread the salami in the tin. Add basil leaves and icing. Cover with paprika and sprinkle with 3 tablespoons of honey. Bake in the preheated oven (electric cooker: 225 °C/ convection oven: 200 °C/ gas: see manufacturer) on the bottom shelf for 30-35 minutes.
- 3
Remove, sprinkle with chili flakes and let it cool down for about 15 minutes. Sprinkle with 2 tablespoons of honey and serve with basil set aside.
Nutrition Facts
230 kcal
17 g
14 g
8 g
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