Sharing an easy summer appetizer today – a grilled pepper tart with goat cheese & honey. It’s unique, yet so delicious…the perfect quick bite to start off any summer meal.
I’ve made this grilled pepper tart twice now for different family gatherings, and both times it’s been such a hit (I very much regret not making two of them). It’s such a festive summer appetizer that’s both simple and so tasty.
I’m combining a variety of peppers – sweet red peppers, smoky poblano peppers, vibrant anaheim peppers, and spicy red fresno chile peppers – but you can really use any peppers you like. Try to find a mix of sweet, smoky, and spicy to create an intriguing combination of flavor.
The peppers get blackened on the grill until tender enough where the skins peel right off. I throw in some grilled green onions as well to give the tart a nice bite. The peppers and onions get chopped up and mounded right onto a sheet of puff pastry…which is probably one of the only things I prefer store-bought over homemade.
All you need to do with the pastry (here’s the brand I like) is thaw it out and unfold it. It makes this tart so easy, which is exactly what we need in the summertime.
Once the grilled pepper tart is baked to a golden crisp, it’s simply cut and topped with some goat cheese + a drizzle of honey. The buttery, flaky crust mixed with the smoky peppers, creamy goat cheese, and sweet honey is such an addicting combination.
Serve this as a starter and then maybe follow it up with this flank steak, a large bowl of pasta salad, and maybe some blistered snap peas. Oh, and of course a bowl of frozen greek yogurt for dessert.
…the perfect summer menu!
PrintGrilled Pepper Tart with Goat Cheese & Honey
an easy summer grilled pepper tart with goat cheese, honey, and fresh thyme
serves: 6-8
Ingredients
- 3 red peppers
- 2 poblano peppers
- 2 anaheim peppers
- 2 red fresno chile peppers
- 2 green onions
- olive oil
- 1 (14 oz sheet) puff pastry, thawed
- 4 fresh thyme sprigs, stemmed
- sea salt
- 1 egg yolk + 1 tbsp water
- ½ cup crumbled goat cheese
- honey, to drizzle
Instructions
- Preheat the grill over high heat. Once hot, place all of the whole peppers onto the grill and close the cover. Cook the peppers until blackened on all sides and fully softened, turning them often. Time will vary based on the size of the pepper. Watch the peppers and pull them once done.
- When the peppers are done, place them into a bowl and cover with foil as they cool. The foil will allow the peppers to steam and help further loosen their skin. Once cool enough to handle, peel off the skins and discard.
- Preheat the oven to 400°F. Roughly chop the peppers. Toss the green onions with a drizzle of olive oil and grill them for a minute or so over high heat until slightly charred and tender. Roughly chop the green onions, discarding the ends.
- Place a piece of parchment paper onto a sheet pan. Unfold the puff pastry and lay it flat onto the parchment. Arrange the peppers and onions in an even layer onto the pastry, leaving about a 1” border (as shown in the photo above).
- Fold the edges up and over the peppers. Lightly press the creases together so that the pastry is secure. Sprinkle the thyme leaves and a good pinch of salt over top the peppers. Drizzle the peppers with olive oil.
- Whisk together the egg yolk and water to make an egg wash. Use a brush or your fingers to coat the edges of pastry with the egg wash. Bake the tart for about 30 minutes until golden brown.
- Cut the tart into squares. Crumble the goat cheese over top and drizzle with honey.
