Until we found out we would be moving to Little Rock for the next three years, I never paid much attention to the phrase “farm to fork”. I appreciate now the quality and importance of supporting local farmers by purchasing fresh, unique and seasonal vegetables. Sweet peppers are absolutely my favorite thing to buy at markets, but using tomatoes or mushrooms are also a popular alternative for savory tarts like this!
From the first crunch, you’re treated to a sensation of different textures and tastes. A delicious smoky herb; thyme, pairs with freshly julienne-d basil to lend a flavor reminiscent of Italian food. The freshest juicy sweet peppers are both colorful and bursting with flavor – especially after being brushed with golden olive oil and roasted. My personal favorite; the buttery, flaky pastry that supports the deliciousness; the puff pastry. And last but not least, a delicately spiced whipped cream cheese that binds the tart together. Yes, it’s safe to say that you won’t have leftovers. It’s diversity on a plank.
Using only 5 ingredients, this tart is an appetizer that looks more impressive and difficult to make than it actually is; making it the perfect thing to pull out at a dinner party. Take a trip to your local Farmer’s Markets before summer is over and buy up all the lovely fresh produce you can find, especially the funky shaped ones; they always end up tasting the best!
- 1 sweet red pepper, sliced into rounds
- 1 sweet orange pepper, sliced into rounds
- 1 sweet yellow pepper, sliced into rounds
- 1 roll of puff pastry, thawed and rolled out
- 3 sprigs of fresh thyme
- 4 basil leaves, cut julienne
- 1/2 teaspoon freshly ground pepper
- 2 heaping tablespoons light cream cheese
- 1 teaspoon olive oil
- Preheat your oven to 425 degrees and grease a baking sheet with olive oil using a pastry brush.
- On your counter, cut the puff pastry into a 10x10 square, and cut the remaining pastry into thin strips (1/2 an inch thick). Transfer to the prepared baking sheet. Use the strips to create a border (almost like a dam for the filling). Trim to size.
- Use a fork to docket the bottom of the pastry. Whip your cream cheese in a bowl with half the pepper, 2 sprigs of thyme (de-stemmed), and about 2 of the basil leaves. Spread within the confines of the dam you create with the pastry.
- Place your cut sweet peppers in one layer on top of the cream cheese filling. Cut them smaller to fill in as much space as possible.
- Brush the pastry and peppers with olive oil before sprinkling the remaining thyme and pepper over the top. Bake in your preheat oven for 15 minutes. Remove and let cool before garnishing with the remainder of the basil leaves.