Red Pepper Tarts with a Mediterranean Flare

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I made these Mediterranean-inspired Red Pepper Tarts back last summer but got busy and just now sharing them with y’all.

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Mediterranean Red Pepper Tarts.

Okay, I’m not a huge olive fan, and I made these tarts just for my husband. But, surprisingly, I really liked them myself. I did put fewer olives on my tarts and more in my husband’s.

He loves olives, so he didn’t complain. And I love the taste of roasted red peppers, so I was happy. And who can resist a flaky crust? Tarts are so fun to make (once you get the hang of it) and even better to eat.

I love making homemade pop tarts, but I really enjoyed making this more savory tart. So yummy.

Red Pepper Tarts

Prep time: 15-20 minutes

Cook time: 8 minutes

Yields: 6

Ingredients

  • 1 sheet puff pastry
  • ½ cup roasted red peppers
  • ½ cup Kalamata olives (pitted)
  • ½ cup feta cheese, crumbled
  • 2 tablespoons olive oil, divided

Directions

  1. Preheat oven to 375 degrees F.
  2. Prepare a baking sheet with parchment paper.
  3. In a mixing bowl, add olives, red pepper, feta, and 1 tablespoon of olive oil. Mix gently and set aside.
  4. On a lightly floured work surface, unfold the puff pastry sheet.
  5. Using a lightly floured rolling pin, roll out the sheet until 8”x 12” rectangle and cut it into 6 equal rectangles.
  6. Score a ½ to 1-inch border inside the pastries and poke with a fork inside the border about 7 times.
  7. Brush the border with olive oil and bake for 8 minutes.
  8. Remove from oven and press the center rectangle down with a fork and fill the center rectangle with olive mixture.
  9. Return to oven and bake for 12 minutes or until the border is golden brown.
  10. Remove from oven and allow tarts to cool for 10 minutes on a baking sheet before serving.
Gather all your Puff Pastry sheets, roasted red peppers, olives, feta cheese, and olive oil.
Using a lightly floured rolling pin, roll out the sheet until 8”x 12” rectangle and cut it into 6 equal rectangles.
Score a ½ to 1-inch border inside the pastries and poke with a fork inside the border about 7 times.
Add feta cheese, roasted peppers, and olives in a bowl and gently mix together.
Remove from oven and press the center rectangle down with a fork, and fill the center rectangle with olive mixture.
Place the red pepper filling onto the puffed pastry and bake for an additional 12 minutes.

Note: You need about 1/2 of a 17.3-ounce puff pastry, thawed but chilled. A good tip is to place them back in the fridge if you see it’s taking a bit longer to fix them. That way, your puff pastry stays chilled.

I cannot tell you what a hit these red pepper tarts were in my house. If you’re a fan of Mediterranean food, I think you’ll love these red pepper tarts.

Mediterranean Red Pepper Tarts

Since we still have some cold weather ahead of us, you might want to try this Delicious Root Vegetable Soup Recipe on a Cool Day or Delicious Lobster Chowder with Corn and Potatoes Recipe.

This post has been updated from the original post dated Oct. 22, 2022.