Roasted Red Pepper Tart

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Roasted Red Pepper Tart

Good food doesn't have to be complicated. Sometimes one technique can make all the difference in flavor, such as toasting pine nuts or blanching broccoli or, in this case, roasting red peppers. 

This Roasted Red Pepper Tart packs a punch in the flavor category. The red peppers are roasted and onions are sautéed before the tart even makes it into the oven. Add some goat cheese and fresh thyme, and you have the perfect appetizer that not only looks great, but tastes fabulous. 

Prepping the Ingredients

The only part of this recipe that takes a little bit of time is roasting the red peppers, but it's definitely worth the effort. Cut them in half and deseed them. Place the peppers, cut side down, on a baking sheet that is lined with parchment paper. Bake for 40 minutes in a 475 F oven or until the peppers are charred.

Roasted the red pepper.

Once the peppers are cool, peel off the skin and discard it. Using a 7" Santoku, cut the peppers into strips.

Slicing the red pepper with a Santoku.

Use a 7-5/8" Petite Chef to slice the onions into wedges.

Slicing the red onion with a Petite Chef.

This recipe calls for puff pastry, which is super simple to use. For this tart, unroll the thawed pastry onto a greased baking sheet. Use a 2-3/4" Paring Knife to score a border three-quarters of an inch from the edge of the pastry. You don't want to cut through the pastry, just score it lightly, which will allow that portion to puff up more as a border.

Scoring the puff pastry with a Paring Knife.

Making the Tart

In a medium fry pan over medium-low heat, cook the onion wedges in one tablespoon of olive oil for eight to 10 minutes. The onion should soften and start to brown. Brush the border of the puff pastry with a beaten egg and place the pepper strips and onion wedges within the border. Sprinkle the goat cheese over the peppers and onions, followed by the fresh thyme leaves and salt and pepper to taste. 

Bake the tart in a 400 F oven for 15 minutes or until the pastry is puffed and golden brown and the cheese is melted. Remove from the oven and serve immediately. 

This may become one of my favorite appetizers to serve any season. The roasted red peppers and the sautéed onions add so much flavor to this Roasted Red Pepper Tart. The goat cheese adds creaminess, while the thyme adds a freshness to the overall dish. There were only crumbs left over in our kitchen. Always a good sign!

Roasted Red Pepper Tart

Print Recipe


  • 3 red peppers, deseeded and halved
  • 2 red onions, peeled and sliced into wedges
  • 2 1/2 tablespoons olive oil, divided
  • 1 ready-to-bake puff pastry sheet
  • 1 large egg, beaten
  • 4-ounce goat cheese log, rough chopped
  • 1 teaspoon fresh thyme leaves
  • Salt and pepper, to taste


  1. Heat oven to 475 F.
  2. Place the peppers, cut side down, on a rimmed baking sheet lined with parchment paper.  Place in preheated oven and bake for 40 minutes or until soft and slightly charred. Remove from oven.
  3. Once cool enough to handle, peel the skin off the roasted peppers and discard the skin. Cut the peppers into strips.
  4. Decrease oven temp to 400 F.
  5. In a medium fry pan over medium-low heat, cook the onions in 1 tablespoon of oil for 8 to 10 minutes. Remove from the heat.
  6. Unroll the puff pastry on a baking sheet lined with parchment paper. Using a knife, score a border 3/4-inch from the edge of the pastry. Brush the border with the beaten egg.
  7. Spoon the peppers and onions onto the pastry, keeping within the border. Place the cheese on top and sprinkle with thyme, then salt and pepper. Drizzle the remaining oil over the top of the filling.  Bake for 15 minutes, until the pastry is puffed up and the cheese is melted.
  8. Serve immediately.

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