Tarte with goat cheese and grilled peppers
very easy
60 mins
60 mins
Ingredients
- 100 g Parmesan cheese
- 150 g Flour
- 100 g soft butter
- 1 Egg yolk (size M)
- 100 g crushed almonds
- 2 (approx. 400 g) red peppers
- 2 (approx. 400 g) yellow peppers
- 40 g Walnut kernels
- 300 g Fresh goat cheese
- 1 TEASPOON Honey
- 2 TABLESPOONS Olive oil
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 7-10 Tbsp possibly about 10 caper apples
- 7-10 Tbsp Flour
- 7-10 Tbsp Cling film
- baking paper
Directions
- 1
Grate parmesan. Knead flour, parmesan, butter, egg yolk, almonds and possibly 1-2 tbsp. cold water to a smooth dough. Wrap the dough in foil, chill for about 30 minutes
- 2
Bake the peppers in a preheated oven (electric cooker: 225 °C/ convection oven: 200 °C/ gas: see manufacturer) for approx. 20 minutes until the skin becomes dark and wrinkled, turning several times. Let cool in a loosely closed plastic bag. Peel the skin off the pods. Quarter and clean the pods
- 3
Roll out the dough on a floured work surface to a rectangle (approx. 20 x 30 cm) approx. 2 mm thick, cut in half lengthways and place side by side on a baking tray lined with baking paper. Prick the dough strips several times with a fork and bake in a preheated oven (electric range: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for 10-15 minutes until golden brown
- 4
Remove the bases from the oven and let them cool down. Coarsely chop the nuts and roast them in a pan without fat, let them cool down. Mix about 2/3 of the nuts, cream cheese, honey and oil, season with salt and pepper. Spread the cream on the bases. Spread the paprika in alternating colours and sprinkle with the remaining nuts. Cover with caper apples if necessary
- 5
Waiting time approx. 30 minutes
Nutrition Facts
330 kcal
17 g
25 g
11 g
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