Bell Pepper and Goat Cream Cheese Tart
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 45 mins |
| Total Time | 2 hrs 5 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 200 g flour
- 125 g mararine, (Sanella)
- 1 teaspoon salt
- 2 egg (s)
- 3 red pepper (s)
- 250 g oat cream cheese
- 2 Table spoons milk
- 1 teaspoon thyme, dried
- salt and pepper
Print Recipe
Pin Recipe Instructions
- For the dough:
- Knead the flour, Sanella, salt and eggs with the hand mixer to form a smooth dough. Press the dough into the mold, forming an edge of about 2 cm. Let the mold rest for about 1 hour.
- Wash the peppers, cut in half, remove the seeds and the white dividers. Place the pepper halves face up on a baking sheet and grill in the preheated oven on the top shelf until the skin is almost black. Briefly cover the peppers with a damp kitchen towel, peel off the skin and cut into strips approx. 3 cm wide. Prick the dough with a fork and prebake in the oven for approx. 15 minutes at 200 ° C.
- For the filling:
- Stir the goat cream cheese and milk until smooth, season with thyme, salt and pepper. Spread the goat`s cream cheese on the tart base, spread the peppers on top and bake for another 30 minutes.
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