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Mediterranean Bell Pepper Tart with Goat's Cheese | Crispy & Aromatic
(0)
45 min
Under an hour
Knuspr-Küche
Ein herrlich knuspriger mediterraner Ofengenuss: Süß geröstete rote und gelbe Paprikastreifen verbinden sich mit aromatischen roten Zwiebeln, frischem Thymian und cremigem Ziegenkäse auf einem buttrig-blätterigen Boden. Vollendet mit einem feinen Hauch Honig ist diese herzhafte Tarte das perfekte Spätsommer- und Herbstgericht.
Preparation method
Preparation & sautéing vegetables
Preheat the oven to 200 °C top/bottom heat. Wash, deseed, and cut the red and yellow bell peppers into thin strips. Halve the red onion and slice into thin wedges. Finely chop the garlic cloves.
Heat 2 tbsp of olive oil in a large pan. Sauté the onion wedges and bell pepper strips over medium to high heat for about 7–8 minutes until lightly browned and soft. Add the chopped garlic and the plucked leaves from half of the fresh thyme, season with salt and black pepper, and toss for another 1–2 minutes. Then remove from the heat and allow to cool slightly.
Mixing the egg mixture & topping the tart
In a bowl, whisk together the crème fraîche and eggs until smooth. Season to taste with a pinch of salt and ground black pepper.
Chef's tip
For an even more intense caramelized note, you can deglaze the bell pepper strips with a teaspoon of balsamic vinegar before sautéing.
The tart also tastes delicious cold and is perfect for your next picnic or as meal prep for the office.
Ingredients
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Knuspr-Küche
