Ingredients

375g sheet all-butter puff pastry

3 tbsp olive oil

1 red onion, finely chopped

1 large fennel bulb, core removed, finely chopped

1 romano pepper, deseeded and finely chopped

2 garlic cloves, crushed

2 eggs, plus 1 yolk

200ml double cream

100ml milk

½ tsp sweet paprika

100g goat’s cheese

12 olives, pitted

Caper berries, to serve (optional)

Instructions

Step 1: Roll out the puff pastry on a floured surface until it is about the thickness of a £1 coin. Use this pastry to line a 20 x 3.5cm deep loose-based tart tin. Prick the base with a fork, then cover and chill in the fridge for 30 minutes, or freeze for 15 minutes.

Step 2: Preheat your oven to 200°C (180°C fan)/Gas 6. Line the pastry with baking parchment and fill it with baking beans, dried rice, or dried beans to blind bake. Place the tart tin on a baking sheet and bake for 15 minutes.

Step 3: Remove the parchment and beans, then bake the pastry for another 8-10 minutes until it turns a pale biscuit color. Reduce the oven temperature to 180°C (160°C fan)/Gas 4.

Step 4: Heat the olive oil in a large pan over medium heat. Add the chopped onion, fennel, and romano pepper. Cook gently for about 15 minutes until the vegetables are soft and beginning to caramelize. Add the crushed garlic and cook for a few more minutes. Remove from heat and let cool.

Step 5: In a bowl, lightly whisk together the eggs, egg yolk, double cream, milk, sweet paprika, and a pinch of seasoning.

Step 6: Spread the cooled vegetable mixture evenly over the baked pastry shell. Dot the filling with pieces of goat’s cheese and scatter the pitted olives on top.

Step 7: Pour the egg and cream mixture over the filling. Place the tart in the oven and bake for 20-25 minutes until the filling is golden and set.

Step 8: Allow the tart to cool on a wire rack, then remove it from the tin and cut into slices. Serve warm or at room temperature, with caper berries scattered around if desired.

Tips & Variations

For a gluten-free version, use gluten-free puff pastry available at specialty stores.

You can substitute the romano pepper for roasted red peppers if preferred, which adds a smoky sweetness.

If you like a sharper flavor, add a handful of fresh herbs like thyme or rosemary to the filling.

Olives can be swapped for sun-dried tomatoes for a different Mediterranean twist.

FAQs

Can I prepare the tart in advance?

Yes, you can prepare the tart shell and vegetable filling a day ahead. Blind bake the pastry and store it in an airtight container. Cook and cool the filling separately, then assemble and bake on the day you want to serve.

Can this tart be made vegetarian?

This tart is already vegetarian, containing no meat or fish. Just ensure the puff pastry you use does not contain animal-derived ingredients if you follow a strict vegetarian diet.