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Tapenade, caramelised onion and capsicum tart
Tapenade, caramelised onion and capsicum tart
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Prep Time:
25 minutes
Cook Time:
30 minutes
Total Time:
55 minutes
Ingredients:
  • 2 red capsicums, seeded, quartered
  • 40g butter
  • 2 Spanish onions, thinly sliced
  • 20.00 gm caster sugar
  • 20.00 ml red wine vinegar
  • 1 sheet (25cm) ready-rolled puff pastry,
  • 62.50 ml black olive tapenade (see related recipe)
  • 100g goat's cheese, crumbled
  • 50g baby rocket leaves
Instructions:
  • Preheat the grill on high. Place capsicums, skin-side up, under the grill for 8-10 minutes until charred and blistered. Transfer to a heatproof bowl, cover, and let sit for 10 minutes to make peeling easier. Peel and slice thickly.
  • In a medium frying pan set over medium-low heat, melt butter until foamy. Sauté onion and garlic, stirring occasionally, until very soft for about 10 minutes. Stir in sugar and vinegar, cook for 5 minutes until onion is slightly caramelized. Remove from heat and season with salt and pepper to taste.
  • 1. Preheat oven to 220°C and line an oven tray with baking paper. 2. Place the pastry on the lined tray and lightly mark a 1cm border around each side. 3. Spread tapenade within the border, then layer with onion, capsicum, and goat's cheese. 4. Bake for 15-20 minutes until pastry is puffed and golden. 5. Transfer to a serving platter and top with rocket leaves. 6. Serve warm or at room temperature.

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