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home > recipes > appetizers > goat cheese, eggplant, and roasted pepper tart
from UK Goat Cheese, Eggplant, And Roasted Pepper Tart 105 new recipes from the TVFN show In Food Today have been added to The UK Recipe Archive this week. This archive is nearly complete with all the recipes on this show so far and are available at The UK Recipe Archive in both Mastercook and Mealmaster formats. To download go to - http://www.ukrecipes.co.uk/ * Exported from MasterCook * Goat Cheese, Eggplant, And Roasted Pepper Tart Recipe By :IN FOOD TODAY SHOW #INE219 Serving Size : 1 Preparation Time :0:00 Categories : infood02 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***TART*** 1/2 pound frozen puff pastry -- (thawed overnight in -- the refrigerator) 2 tablespoons softened European-style butter -- (such as Keller's) 3 bell peppers -- (1 each red, green, -- and yellow) 1 Japanese eggplant or 2 small American -- eggplants 1/4 cup clarified European-style butter Salt and pepper to taste 2 cups crumbled goat cheese -- loosely packed 1/3 cup grated Parmesan cheese 16 fresh basil leaves -- for garnish ***SALAD*** 1/8 cup balsamic vinegar Salt and pepper to taste 1/3 cup olive oil 1/4 pound mixed salad greens Preheat the oven to 375 degrees. Grease a fluted pan, pie tin, or shallow springform pan. Roll out the puff pastry to the width of the baking pan. Dust the rolling pin with flour and carefully roll the pastry back onto the rolling pin, then unroll it over the pan. Press the dough into place and crimp the edges. Brush the pastry with the softened butter. Place the bell peppers over an open flame or under the broiler and completely blacken them on all sides. Put the blackened peppers in a plastic bag, seal it, and allow them to steam for 20 minutes. Remove the peppers from the bag and peel away and discard all black skin. Cut the peppers in half and remove all seeds and veins. Cut into 1/2 -inch thick strips. Cut the eggplant crosswise on the bias into 1/2-inch-thick slices. Brush the eggplant lightly with the clarified butter and season with salt and pepper. Roast the eggplant in the oven for 15 minutes, or until done but not mushy. Place the crumbled goat cheese on top of the pastry. Top the go at cheese with the eggplant and peppers in a spiral fashion, overlapping each. Sprinkle the Parmesan cheese over the eggplant and peppers. Bake the tart for about 20 minutes, or until it is golden brown and the edges are puffy. Garnish with the fresh basil leaves. Whisk together the vinegar, salt, and pepper in a bowl. Slowly add the olive oil while whisking. Toss with the greens and any remaining eggplant or peppers and serve on top of the tart. Yield: 8 servings Converted by MC_Buster.

Goat Cheese, Eggplant, And Roasted Pepper Tart


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keyword: cheese,
keyword: eggplant,
keyword: roasted
keyword: pepper
ethnicity: english
recipes for appetizers
recipes by alan
Email Address:
(posted November 27, 1999)

from UK

Goat Cheese, Eggplant, And Roasted Pepper Tart

105 new recipes from the TVFN show In Food Today have been added to The UK
Recipe Archive this week. This archive is nearly complete with all the
recipes on this show so far and are available at The UK Recipe Archive in
both Mastercook and Mealmaster formats.

To download go to - http://www.ukrecipes.co.uk/

* Exported from MasterCook *

Goat Cheese, Eggplant, And Roasted Pepper Tart

Recipe By :IN FOOD TODAY SHOW #INE219
Serving Size : 1 Preparation Time :0:00
Categories : infood02

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
***
TART***
1/2 pound frozen
puff
pastry -- (thawed overnight in
-- the refrigerator)
2 tablespoons softened European-style
butter -- (such as Keller's)
3 bell peppers -- (1 each red,
green,
-- and yellow)
1
Japanese
eggplant or 2 small American
-- eggplants
1/4 cup clarified European-style
butter
Salt and pepper to taste
2 cups crumbled
goat cheese -- loosely packed
1/3 cup grated
Parmesan
cheese
16 fresh
basil leaves -- for garnish
***SALAD***
1/8 cup
balsamic
vinegar
Salt and pepper to taste
1/3 cup
olive oil
1/4 pound mixed salad
greens

Preheat the oven to 375 degrees.
Grease a fluted pan, pie tin, or shallow
springform
pan. Roll out the puff pastry to the width of the baking pan.
Dust the rolling pin with flour and carefully roll the pastry back onto the
rolling pin, then unroll it over the pan. Press the dough into place and
crimp the edges. Brush the pastry with the softened butter. Place the bell
peppers over an open flame or under the broiler and completely blacken them
on all sides. Put the
blackened peppers in a plastic bag, seal it, and
allow them to
steam for 20 minutes. Remove the peppers from the bag and
peel away and discard all black skin. Cut the peppers in half and remove
all seeds and veins. Cut into 1/2 -inch
thick strips. Cut the eggplant
crosswise on the bias into 1/2-inch-
thick slices. Brush the eggplant
lightly with the
clarified
butter and season with salt and pepper. Roast
the
eggplant in the oven for 15 minutes, or until done but not mushy. Place
the crumbled
goat cheese on top of the pastry. Top the go at cheese with
the
eggplant and peppers in a spiral fashion, overlapping each. Sprinkle
the
Parmesan
cheese over the eggplant and peppers. Bake the tart for about
20 minutes, or until it is golden
brown and the edges are puffy. Garnish
with the fresh
basil leaves. Whisk together the vinegar, salt, and pepper
in a bowl. Slowly add the
olive oil while whisking. Toss with the greens
and any remaining
eggplant or peppers and serve on top of the
tart.

Yield: 8 servings

Converted by MC_Buster.



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