Best 3 Red Pepper And Boursin Tarts Recipes

In a culinary world brimming with innovative delights, the Red Pepper and Boursin Tarts emerge as a symphony of flavors and textures, promising an extraordinary taste experience. These delectable tarts showcase a vibrant filling of roasted red peppers, perfectly complemented by the creamy richness of Boursin cheese, all encased in a flaky, golden-brown shortcrust pastry. This recipe collection offers a trio of variations to tantalize your taste buds: a classic Red Pepper and Boursin Tart, a sun-dried tomato-infused Mediterranean version, and a tantalizing Goat Cheese and Red Pepper combination. Each variation adds a unique twist, ensuring that every bite is an explosion of flavors. Indulge in the simplicity of the classic tart, savor the vibrant Mediterranean influences, or succumb to the tangy allure of the goat cheese variation. Whichever you choose, these Red Pepper and Boursin Tarts guarantee a culinary journey that will leave you craving more.

Check out the recipes below so you can choose the best recipe for yourself!

PEPPER BOURSIN

Pepper Boursin image

This version of homemade boursin reminds me of the black pepper boursin you can buy mixed with the flavor of the regular, although the pepper in their boursin is even stronger. If you prefer, you can increase the black pepper from 1 tsp to 1 1/2-2 tsps. for a more bold flavor. Enjoy!

Provided by PalatablePastime

Categories Spreads

Time 10m

Yield 1 cup

Number Of Ingredients 12

Ingredients

8 ounces cream cheese or 8 ounces neufchatel cheese, softened
4 ounces butter, room temperature
1 -2 teaspoon fresh coarse ground black pepper or 1 -2 teaspoon cracked black pepper
1 teaspoon dried parsley
1 teaspoon garlic powder
1/2 teaspoon dill weed
1/2 teaspoon dried marjoram
1/2 teaspoon salt (optional)
1/2 teaspoon dried rosemary
1/2 teaspoon dried thyme
1/2 teaspoon onion powder
1/2 teaspoon dried basil

Steps:

Mix until smooth, then chill several hours before serving to blend flavors.
Let soften at room temp before serving for best results.

GOAT'S CHEESE & RED PEPPER TART

Goat's cheese & red pepper tart image

There is a little work involved in this, but there is so much satisfaction in bringing it to the table to share with family or friends

Provided by Mary Cadogan

Categories Buffet, Dinner, Lunch, Main course, Side dish, Starter, Supper, Vegetable

Time 1h5m

Number Of Ingredients 9

Ingredients

2 large red onions , thinly sliced
2 tbsp olive oil
1 tbsp balsamic vinegar
12 pitted black olives
2 red peppers (choose tapered, heart-shaped ones if possible)
200g ready-made shortcrust pastry
150-200g / 5-7oz log firm goat's cheese , such as Sainte-Maure de Touraine or Capricorn
250g cherry tomato
few oregano or basil leaves

Steps:

Cook the onions in the oil for 6-7 mins, until they are softened and lightly coloured, then add the balsamic vinegar and 1 tbsp water. Cook for a further 2-3 mins. Roughly chop the olives and stir in. Leave to cool.
Halve the peppers, remove the seeds and core. Put under a hot grill, skin side up, until the skins are charred. Remove and put into a food bag until cool enough to handle, then peel off the skins.
Heat oven to 200C/fan 180C/gas 6. Roll out the pastry and line a 23-24cm deep flan tin. Line with baking paper and beans, then bake for 10 mins. Remove the paper and beans, then bake for 5 mins more, until the pastry is golden and crisp.
Spread the onion mix over the base of the pastry case. Put the halved peppers on top, cut side up with tapered ends towards the centre. Slice the goat's cheese and put a few slices in each pepper half. Tuck the tomatoes in the gaps between the peppers.
Bake for 20-25 mins until the cheese is lightly tinged brown and the tomatoes have burst. Scatter over the herb leaves and serve warm or at room temperature.

Nutrition Facts : Calories 471 calories, Fat 31 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 12 grams sugar, Fiber 4 grams fiber, Protein 13 grams protein, Sodium 1.35 milligram of sodium

CARAMELIZED ONION AND ROASTED RED PEPPER TART

Caramelized Onion and Roasted Red Pepper Tart image

Mmm--what a flavor combo. You can shortcut this by using puff pastry or any other pastry dough, but it will change the nutrition information. Prep time includes both dough risings. Both the onion and pepper mixtures can be prepared a day ahead. From cooking light: CALORIES 192(20% from fat); FAT 4.2g (sat 0.6g,mono 2.6g,poly 0.6g); PROTEIN 5.6g; CHOLESTEROL 0.0mg; CALCIUM 32mg; SODIUM 581mg; FIBER 4.1g; IRON 2mg; CARBOHYDRATE 34.3g

Provided by MarraMamba

Categories Savory Pies

Time P1DT20h

Yield 8 serving(s)

Number Of Ingredients 18

Ingredients

2 1/4 teaspoons dry yeast (1 package)
1 teaspoon honey
3/4 cup warm water (100 to 110)
1 1/2 cups bread flour, divided
1/4 cup whole wheat flour
1 tablespoon olive oil
1 teaspoon sea salt
cooking spray
1 tablespoon olive oil
6 cups vertically sliced onions
1 teaspoon sea salt
3 fresh thyme sprigs
3 garlic cloves, minced
2 bay leaves
3 large red bell peppers
1/4 teaspoon fresh ground black pepper
1 tablespoon chopped fresh thyme
fresh thyme sprig (optional)

Steps:

Dough:.
Dissolve yeast and honey in warm water in a large bowl; let stand for 5 minutes.
Lightly spoon flours into dry measuring cups, and level with a knife. Stir 1 cup bread flour and 1 tablespoon oil into yeast mixture. Cover and let rise in a warm place (85°F), free from drafts, 1 1/2 hours or until bubbly.
Stir in 1/2 cup bread flour, whole wheat flour, and 1 teaspoon salt.
Turn dough out onto a floured surface. Knead until smooth and elastic (about 10 minutes); dough will feel tacky. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, for 1 hour or until doubled in size. (Press two fingers into the dough. If indentation remains, the dough has risen enough.) Punch dough down; cover and let rest 10 minutes.
Topping:.
Heat 1 tablespoon oil in a 12-inch nonstick skillet coated with cooking spray over medium-high heat. Add onion, and cook for 5 minutes, stirring frequently. Stir in 1 teaspoon salt, thyme sprigs, garlic, and bay leaves; cook for 15 minutes or until deep golden brown, stirring frequently.
Remove from heat. Discard thyme sprigs and bay leaves.
Preheat broiler.
While onion is cooking, cut bell peppers in half lengthwise, discarding seeds and membranes. Place the pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil for 15 minutes or until blackened. Place in a zip-top plastic bag, and seal. Let stand for 15 minutes. Peel and coarsely chop.
Preheat oven to 425°F.
Roll the dough into a 12 x 8-inch rectangle. Place the dough on a baking sheet coated with cooking spray. Top with the onion mixture and the chopped bell pepper. Sprinkle with black pepper. Bake at 425°F for 25 minutes or until the crust is golden brown. Cool slightly. Sprinkle with chopped thyme. Cut into 8 squares, and cut each square in half diagonally. Garnish with thyme sprigs, if desired.

Tips:

For a crispier crust, pre-bake the tart shells for 10-12 minutes before filling them.
Use a sharp knife to cut the red peppers into thin strips. This will help them cook evenly.
If you don't have a food processor, you can grate the Boursin cheese by hand.
Be careful not to overfill the tart shells. The filling should come up to the top of the shells, but it shouldn't be overflowing.
Bake the tarts until the filling is set and the crust is golden brown. This should take about 25-30 minutes.
Let the tarts cool for a few minutes before serving. This will help them hold their shape.

Conclusion:

These Red Pepper and Boursin Tarts are a delicious and easy-to-make appetizer or light meal. They're perfect for parties or potlucks, and they're also great for a quick and easy weeknight dinner. With their creamy Boursin filling and roasted red peppers, these tarts are sure to be a hit with everyone who tries them.