Roasted pepper and cashew tart

This week continues very warm, and today it's even rainy. Of course now that it's Saturday! What are you planning for the weekend? I changed my plans for today last minute due to the miserable heavy rain forecasts. Tomorrow should be sunny, so maybe that'll be okay. I think I will mostly stay at home today and maybe cook something Christmassy and have mulled wine.

I made this roasted pepper and cashew tart a while ago while planning nice things to cook for my family at Christmas. I think that all sorts of tarts and small savoury bakes are perfect for Christmas. After that I might not want to see puff pastry for a while, but now it's all tasty and good. I used a large amount of different peppers in this dish, and the sweetness of the roasted peppers was just beautiful. The cheese and cashew additions were perfect as well. If you would like more kick to this tart, you can also roast some large chillies and sprinkle them on the tart. So here comes my recipe.

Roasted pepper and cashew tart

Ingredients

6-8 peppers in different shapes, sizes and colours

Olive oil

3 small shallots

2 garlic cloves

Salt and ground black pepper

Handful of cashew nuts

200 g grated Emmental cheese

320 g puff pastry sheet

Method

Cut the peppers into generous pieces and brush them with olive oil. Roast the peppers in the oven for at least 30 minutes or until fully roasted.

Chop the shallots and garlic finely and cook them in a pan in olive oil until soft. Season them with salt and pepper.

Also lightly toast the coarsely chopped cashew nuts in a dry pan. They will toast some more during the baking.

Spread out the puff pastry sheet and place the shallot mix on it, followed by the cheese, roasted vegetables and cashew nuts.

Bake in the oven at 180 C for about 20 minutes until the pastry has risen and is golden brown.

Enjoy!

Your VegHog