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Tarte provençale with tapenade, goat cheese, roasted tomatoes and peppers

Tarte provençale with tapenade, goat cheese, roasted tomatoes and peppers

Although we've had a rather chilli month of April, there are signs of better, warmer days ahead of us. As we get excited about those long summer evenings, that we can finally spend with family and friends, I may just have the perfect recipe for you to savour with a glass of wine or two. So here you have it, my "Tarte provençale with tapenade, goat cheese, roasted tomatoes and peppers".

Ingredients:

400 g roasted cherry tomatoes

1 red pepper

280 g of tapenade

One roll of puff pastry (try to purchase puff pastry entirely made with butter and not palm oil).

100 g goat cheese

Method:

You will need to have roasted your pepper and tomatoes first, and let them cool down before you start. I roast my tomatoes separately from the pepper with a drizzle of olive oil (it usually takes 30 minutes), in a hot oven at 180 ° C fan.

Once that’s done, put a baking tray in a pre-heated 180 ° C oven. This process will prevent the “soggy bottom” scenario.

Then start assembling your tart.

Roll out your pastry. Tip: I leave my pastry on the baking parchment it comes with. Then, I spread the tapenade evenly on top (Tapenade is very easy to make yourself you can find the recipe here), add your tomatoes and pepper (I sliced it into strips) and finish by adding bits of goat cheese on top. It is as simple as that. Then I take out my tray that has nicely been warming up in the oven and lift my tart onto the tray. Bake for 20 to 30 minutes until the edges are golden brown. Et voilà

P.S. If you are making your own tapenade, use good black olives, like kalamata. You can find these in the supermarket but also very good delis such as Burwash for example.

Bon appétit!⠀

Corrine x

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recipe

Quick and simple Christmas canape of tapenade and roasted peppers

Quick and simple Christmas canape of tapenade and roasted peppers

Only 5 days to go until Christmas. So here is a little recipe of mine you might like to try over the festive season. I used to have this a lot as an apéritif when I was in the South of France, with a glass of Rosé or white wine it's just perfect. So here it is, my quick and simple Christmas canape of tapenade and roasted peppers.

Quick and simple Christmas canape of tapenade and roasted peppers

Ingredients:

300 g of kalamata olives

A jar of roasted peppers or if you choose to make your own, pop some yellow and red peppers in a 200º C oven drizzle with olive oil and a bit of salt. Let them cook for 30 minutes, until they are charcoaled. Remove the charcoal skin.

2 cloves of garlic crushed

A good pinch of fresh thyme

The juice of half a lemon

Your favourite bread cut into small pieces and toasted

2 table spoons of olive oil

Method:

In a food processor add the olives, thyme, garlic and olive oil and mix until you have a paste. That delicious paste is called “tapenade”

Pour the mixture into a jar, add the lemon juice and mix. If you are no using it straight away, this tapenade will keep for a good week or two in the fridge. Pour some olive oil to cover the top of your paste, this will help to keep it longer.

Now to make the canape, spread a bit of your tapenade onto your toast (I personally use ciabatta, but any bread will do) then add some strings of pepper on top and drizzle your canapes with a bit of olive oil.

Tip: when you are mixing everything in the food processor add a tin of anchovies and that will give you an “anchoiaide” it’s delicious too 

P.S. if you are not using kalamata olives try to use some good quality ones for this recipe, it does make a difference in taste. There are plenty of good delis in Cambridge to get them from such as Burwash and Balzanos or even your local supermarket.

Bon appétit!⠀

Corrine x