Sweet Pepper Tart

5 from 6 votes

An easy puff pastry sweet pepper tart (or galette). It's quick to prepare and irresistibly delicious with its crispy crust and creamy filling. Serve warm or at room temperature and pair with a fresh salad for a lovely, simple meal. Ideal for lazy summer lunches and suppers.

Prep Time15

Cook Time25

Course: Lunch, Main Course

Cuisine: British, Italian

Keyword: basil, easy, peppers, tarts

Servings: people

Calories: 701kcal

Author: Choclette @ Tin and Thyme

Equipment

microplane (affiliate link)

Ingredients

320 g puff pastry sheet
250 g full fat cream cheese
1 large egg
¼ tsp fine sea salt
good grinding of black pepper
1 clove garlic a plump one - finely grated
1 lemon zest only - finely grated
1 pinch chilli flakes (optional)
20 g basil chopped
2 large sweet peppers any colour you wish - deseeded
vegetarian Parmesan style cheese (optional)

Instructions

Place the pastry sheet, together with the paper it comes with onto a similar sized baking sheet. I use a 30 x 23cm (12 x 9) inch which is not quite big enough, but works if I fold the excess pastry up over the ends.
320 g puff pastry sheet
Set the oven to 220℃ (200℃ fan, 425℉, Gas 7).
In a medium sized mixing bowl, beat together the cheese, egg, salt, pepper, garlic, lemon zest, basil and chilli, if using, until smooth and well combined. A fork is good for this.
250 g full fat cream cheese, 1 large egg, ¼ tsp fine sea salt, good grinding of black pepper, 1 clove garlic, 1 lemon, 20 g basil, 1 pinch chilli flakes
Spread the mix out over the pastry sheet, leaving a 1-2 cm (½ inch) border.
Slice the peppers into sticks and lay these across the cheese. I like to use two different colours and alternate them as I go. If you have any pepper slices leftover, chop them up and use them as part of the accompanying salad.
2 large sweet peppers
Bake on the middle shelf of your preheated oven for 15 minutes. Turn the heat down to 200℃ (180℃ fan, 400℉, Gas 6) and bake for a further 10-15 minutes. The pastry should be puffed and golden, the custard set and the peppers just starting to take on a bit of colour.
Transfer to a cooling rack and grate a little parmesan style cheese over the top, if liked. Cut into slices when ready to serve. It's best warm rather than hot, but is also good at room temperature.
vegetarian Parmesan style cheese

Notes

Serves six as a light meal or four as a main.

Swap the basil for coriander leaves (cilantro) and the lemon zest for Mexican chilli flakes or powder and you have a lovely Mexican vibe rather than an Italian one.

You’ll find additional tips and info about this recipe in the main body of the post.

Please note: calories and other nutritional information are per serving. They’re approximate and will depend on serving size and exact ingredients used. Please refer to my nutrition disclaimer for further information.

Nutrition