Puff pastry tart with peppers and goat's cheese

Ingredients for 4 servings:

• 400 g puff pastry
• 200 g goat’s cheese
• 150 g goat cheese (roll)
• 6 pieces of bell pepper(s), red, yellow, green
• 1 garlic clove(s)
• 2 tbsp olive oil
• 1 tsp lemon zest, from an untreated lemon
• Salt
• pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 10 minutes

vegetarian hearty

Preheat the oven to 200 degrees Celsius (top and bottom heat). Line a baking sheet (or a 25×35 cm baking pan) with baking paper. Roll out the puff pastry to a thickness of 4-5 mm if necessary and cut it to the size of the pan. Place it in the pan, pressing up a small edge. Wash the peppers, halve them, remove the seeds and white pith, and cut the pods into strips about 1 cm thick. Toss with the oil, salt, and pepper. Peel the garlic and press it into the cream cheese. Stir in the lemon zest and season with salt and pepper. Spread the cream cheese on the puff pastry. Arrange the pepper strips on top. Cut the goat cheese roll into pieces and place them on top. Cut the remaining puff pastry into strips and arrange them in a lattice pattern on top of the tart. Place in the oven and bake for about 40 minutes until golden brown.