Pepper and blue cheese tartlet recipe

  • Serves 4
  • 15 mins to prepare and 45 mins to cook
  • 640 calories / serving
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Preheat the oven to 200°C/400°F/Gas Mark 6.

Place the peppers in a roasting tin and toss in olive oil, then season. Roast until lightly blackened and tender, 20-30 minutes.

Roll out the puff pastry on a lightly floured surface and cut in half to form two rough squares. Score a rim about 1cm lightly from the edge. Place the puff pastry squares on a greaseproof paper-lined baking sheet, prick all over with a fork, except the rims.

Bake in the oven for 5-7 minutes or until the rims are lightly puffed up. Remove from the oven and leave to cool slightly.

Either scatter the chopped anchovy or spread a little pesto over the base, then layer on the roasted peppers. Slice the cheese and arrange evenly over the peppers. Paint a little egg wash on the pastry rims. Return to the oven and bake until golden for about 15 minutes.

  • Ingredients

  • 2 mixed pepper packs, seeded and finely sliced
  • 2tbsp olive oil
  • salt
  • pepper
  • 375g (1 sheet) ready-rolled puff pastry
  • 1 egg, whisked
  • 4 anchovy fillets, finely chopped or 4tsp pesto
  • 150g mild blue cheese
  • Energy 2660kj 640kcal 32%
  • Fat 43g 61%
  • Saturates 21g 105%
  • Sugars 12g 13%
  • Salt 1.1g 18%

of the reference intake
Carbohydrate 45.8g Protein 18.9g Fibre 5.2g


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