Roasted Organic Peppers N Sun-dried Tomato Tart |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 9 |
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Flavors that are delicious separately but scrumptious when paired with this puff pastry, herbs and goat cheese Ingredients:
12x15 sheet pepperidge farm puff pastry, cut into 3 x 3 squares |
2 roasted red bell peppers, sliced into strips |
2 - 3 tbsp melissa's sun dried tomatoes, minced |
optional |
fresh herbs |
goat cheese |
bacon |
keep the puff pastry squares chilled until ready to bake. |
Directions:
1. Roast the bell peppers. You can do this on the stove top or roast under the broiler.
2. Preheat the oven to 400ºF. Bake the puff pastry for 10 minutes, until each piece is golden. Remove the pastry and lower the oven temperature to 350ºF.
3. Spead 1/2 tsp to 1 tsp of sundried tomatoes on each piece of puff pastry. Then layer strips of red pepper on top of the tomatoes.
4. Bake at 350ºF for 5 - 10 minutes, until the tart edges are golden brown.
5. Serve warm.
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