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Adams Reserve Cheddar & Roasted Pepper Tart Makes: 5" x 10" tart | Prep Time: 30 minutes


  • 1 pcs Puff Pastry, 5" x 10"
  • 3 ea Adams Reserve Cheddar, Slices
  • 1 # Baby Sweet Peppers
  • 1 ea Small Red Onion
  • 1 t Red Wine Vinegar
  • 1 t XVOO
  • 1 t Kosher Salt
  • ½ t Fresh Ground Black Pepper
  • Toasted Nuts and Fresh Herbs to Garnish (Parsley, Basil, or Rosemary)
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    Chop the peppers and onions into large chunks. In large bowl, toss with the vinegar, olive oil, salt and pepper. Place on a cookie sheet and turn all the peppers skin side up. Broil in the oven on high until the peppers begin to blister and develop charred spots.

    For the pastry, place it on a parchment lined cookie sheet and pierce holes with a fork until every ¼". Place 2 ½ slices of the cheddar on the tart and then top with the roasted vegetables. Crumble the remaining half slice of cheddar over the vegetables. Bake at 400°F for about 12 minutes or until the pastry is puffed and golden brown.

    Sprinkle with the nuts and herbs and serve while still warm. This tart can be served as small hors d′oeuvres by cutting into 2" squares.