A Collection of Jo Pratt Recipes for Mouth-Watering Tapas
In the previous #MyHolidayDish instalment James Villa Holidays and chef and author Jo Pratt teamed up to bring you an exclusive and delicious recipe for Pan Fried Prawns with Chorizo and Sherry. If that has whet your appetite for more and many dishes in true Spanish tapas style, then take a look at what is next on the menu.
Pepper & Goats Cheese Tarts
In this most simple of Jo Pratt recipes, the natural sweetness of well-cooked peppers and onions and crispy pastry contrast beautifully with creamy and tangy goats cheese. Delicious both fresh from the oven or at room temperature, why not make them up ahead of time, so they’re ready to come in to after a day out from your villa, or part of the perfect ‘pick up and nibble’ tapas ensemble served up to family and friends at home.
They’re a dish that’s sure to impress; take a look.
Serves 8 as tapas
3 tbsp olive oil
1 red pepper, thinly sliced
1 yellow pepper, thinly sliced
1 large onion, thinly sliced
2 cloves garlic, peeled and chopped
2 stalks of rosemary or thyme
1 tbsp vinegar (red wine, white wine or sherry)
1 sheet (approx. 375g) ready rolled puff or short crust pastry
175g firm goats cheese
Salt and freshly ground black pepper
Caper berries and/or olives, to serve (optional)
Pre-heat the oven to 220°C/200°C fan ovens/gas 6.
Heat the olive oil in a frying pan and then gently fry the red pepper, yellow pepper, onion, garlic and rosemary for 20-25 minutes until the peppers and onion are very soft and juicy.
Stir in the vinegar and cook for a further 30 seconds.
Season with salt and pepper, remove the rosemary stalk and leave to cool.
Unroll the pastry and either leave as a large piece or cut into 8 individual rectangles.
Sit the pastry onto a greased baking tray/sheet and score a border around the edge, 1/2cm-1cm from the edge, with the tip of a sharp knife. Brush or rub with a little olive oil and spoon the pepper and onion mixture over the top, inside the border.
Crumble over the goats cheese and place in the oven and cook for about 15 minutes until the pastry around the edges is golden.
These are delicious served warm or at room temperature.
Serve with caper berries and/or olives, if using.