Red Pepper And Boursin Tarts Food

GOAT'S CHEESE & RED PEPPER TART

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.

RED PEPPER AND BOURSIN TARTS

Steps:

• Preheat oven to 450°F.
• Cook bell peppers in oil in a large nonstick skillet over moderate heat, stirring, until softened, about 8 minutes, then cool.
• Unfold pastry sheets on a lightly floured surface and cut out an 8-inch round from each. Transfer rounds to a buttered large baking sheet and prick all over with a fork, leaving a 1/2-inch border around edges.
• Spread 2 tablespoons cheese evenly over each round, then scatter with peppers and sprinkle with thyme, kosher salt, and pepper to taste.
• Bake tarts in middle of oven until puffed and golden brown, about 15 minutes, then transfer to a rack to cool slightly.
• Cut each tart into 8 wedges and serve warm.

CARAMELIZED ONION AND ROASTED RED PEPPER TART

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.

ROAST VEG, BOURSIN AND SALSA VERDE TART

Steps:

• Heat the oven to 200C/fan 180C/gas 6. Put the swede on one side of a large non- stick baking tray and the beetroot on the other. Season well, drizzle with oil then roast for 20 minutes. Toss, then add the peppers, onion and thyme. Roast for 30-40 minutes or until the swede and beetroot are charred at the edges and cooked through. Pour over the vinegar, toss and cool.
• Gently roll the pastry until large enough to cut a circle around a dinner plate. Cut the circle and move onto a baking-paper-lined tray. Use the back of a knife to mark a border 2cm from the edge, then use a fork to prick the centre all over. Cut shapes from the trim of the pastry and add to the baking sheet. Brush with the egg and bake in the oven for 20 minutes or until puffed and golden, pushing down the middle if it puffs up. Cool.
• Whizz the salsa verde ingredients in a food processor with a little seasoning until smooth.
• Mix together the Boursin and crème fraîche with a little salt and lots of black pepper.
• Put the pastry circle onto a serving platter, then spread the cheese mixture over the middle. Pile on the roasted veg, topping with the pastry off-cuts. Spoon over some of the salsa verde and serve the rest in a bowl.

FRENCH CHATEAU CHICKEN

Steps:

• Preheat oven to 350 degrees.
• Season with salt and pepper pounded chicken breasts.
• Cut each roasted red pepper in half (top to bottom) and place one piece on each breast.
• Spread 1/2 cup of cooked rice on top of red pepper on each breast. Crumble boursin cheese over the rice. Roll chicken into a tight bundle. Wrap each bundle with bacon. Secure with toothpicks if necessary. Brush with the mixture of melted butter and olive oil.
• Bake at 350 degrees for 30-45 minutes. While the chicken is baking, divide the spring greens between 4 plates. Sprinkle the pine nuts and dried cranberries over the greens. When the breasts are done, serve whole or sliced over the greens.