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Ingredients

How to make it

  • Heat the oil in a large skillet over low heat. Add the onions and bell pepper, cook, stirring occasionally, for 30 minutes. Add the garlic, rosemary thyme and a good pinch of salt and pepper. Continue to cook until the vegetables are very soft, making almost a marmalade, about 15 minutes more. (Can be made in advance, cover and refrigerate. Bring to room temperature before continuing.)
  • Heat oven to 375 degrees F.
  • Lightly butter a rimless baking sheet. Roll the puff pasty out on a lightly floured board, to 1/4 inch thick. Using a plate, cut each sheet into 4 circles, for 8 circles total (or you could cut into squares). Place the circles on the cooking sheet and prick the center all over with a fork (otherwise it will PUFF and throw all your toppings off). Gently spread the goat cheese on top, (or put dollops of it on, it will spread as it cooks); top with the pepper mixture, being sure to leave a one inch boarder around the edges.
  • Bake in the center of the oven until the pasty is golden brown, about 25 minutes. Let rest for 10 minutes, sprinkle with chives, if desired, then serve.

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    " It was excellent "
    midgelet ate it and said...
    yes, this is very lovely indeed, great post!
    Was this review helpful? Yes Flag

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