Red Pepper Tarts with a Mediterranean Flare

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

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.

You can scroll down to the bottom of this post for a printable version…

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.

Note: You need about 1/2 of a 17.3-ounce package of 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

Red Pepper Tarts

Yield: 6

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

These Mediterranean inspired red pepper tarts make the perfect brunch or lunch meal. Only 5 ingredients but packed full of flavor and richness!

Print

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

Instructions

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 olive oil. Mix gently and set aside.
4. On a lightly floured work surface, unfold puff pastry sheet.
5. Using a lightly floured rolling pin, roll out sheet until 8”x 12” rectangle and cut 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 border with olive oil and bake for 8 minutes.
8. Remove from oven and press 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.

Notes

You need about 1/2 of a 17.3-ounce package of puff pastry, thawed but chilled.

Nutrition Information:

Serving Size: 1
Amount Per Serving: Calories: 241Total Fat: 17.6gSaturated Fat: 6.4gCholesterol: 8.3mgSodium: 386mgCarbohydrates: 14.9gFiber: 0.3gSugar: 1.2gProtein: 4.8g

Nutritional information is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Net carbs are the total carbs minus fiber. All recipes (and/or their adaptations) and their respective images are original and the sole property of Blog By Donna©, with all rights, reserved.