Ingredients
For the tart case
250g/9oz ready rolled puff pastry
1 tbsp plain flour, for dusting
For the tart filling
2 sweet red peppers, skins removed, seeds removed, flesh chopped
6 tbsp olive oil
2 garlic cloves, finely chopped
salt, to taste
10 cherry tomatoes, cut in half
2 sprigs fresh thyme, leaves only
125g/4½oz goats' cheese
handful mint leaves, finely chopped
freshly ground black pepper, to taste
100g/3½oz baby spinach
For the pepper purée
cooked red peppers, reserved from the tart filling (see above)
handful fresh basil leaves
handful fresh rocket leaves
5 tbsp olive oil
salt and freshly ground black pepper
To serve
handful fresh rocket leaves
2 tbsp olive oil
½ lemon, juice only
salt and freshly ground black pepper
Method
1. Preheat the oven to 220C/425F/Gas 7.
2. For the tart case, unroll the puff pastry onto a lightly floured work surface and cut into a 15cm x 18cm/ 6in x 7in rectangle. Using a sharp knife, score a border 1cm/½in from the edge of the pastry. Place the pastry onto a baking tray and bake in the oven for 10-12 minutes, or until the pastry has risen and is cooked through and golden-brown. (The pastry is cooked through when a fork pressed down into its centre leaves no imprint.) Remove from the oven and set aside.
3. For the tart filling, heat a griddle pan over a high heat, add the chopped peppers and drizzle them with two tablespoons of the olive oil. Sprinkle over the chopped garlic and a pinch of salt and fry for 4-5 minutes, or until the peppers are golden-brown. Set aside.
4. Meanwhile, place the cherry tomato halves onto a baking tray, drizzle them with two more tablespoons of olive oil, and sprinkle over a pinch of salt and the thyme leaves. Transfer to the oven and cook for 10-12 minutes, or until the tomatoes have softened and are golden-brown. Remove from the oven and set aside.
5. In a bowl mix together the goats' cheese, chopped mint and the remaining two tablespoons of olive oil until well combined. Season, to taste, with freshly ground black pepper and set aside.
6. Heat a tablespoon of olive oil in a frying pan over a medium heat, add the spinach and cook for 1-2 minutes, stirring continuously, until wilted. Season, to taste, with salt and freshly ground black pepper.
7. Spoon the goats' cheese mixture evenly over the base of the puff pastry case. Spoon over the wilted spinach, then half of the chopped peppers. Finish with the roasted tomatoes. Return the filled tart to the oven for 4-5 minutes, or until the cheese has melted and the tart has heated through.
8. For the pepper purée, blend the remaining chopped pepper, the basil, rocket and olive oil in a food processor until smooth. Season, to taste, with salt and freshly ground black pepper.
9. To serve, place the puff pastry tart into the centre of a serving plate. Drizzle over the pepper purée. Place the rocket leaves alongside and drizzle with the olive oil and lemon juice. Season, to taste, with salt and freshly ground black pepper.
