an easy summer grilled pepper tart with goat cheese, honey, and fresh thyme
3 red peppers
2 poblano peppers
2 anaheim peppers
2 red fresno chile peppers
2 green onions
1 (14 oz sheet) puff pastry, thawed
4 fresh thyme sprigs, stemmed
1 egg yolk + 1 tbsp water
½ cup crumbled goat cheese
honey, to drizzle
Preheat the grill over high heat. Once hot, place all of the whole peppers onto the grill and close the cover. Cook the peppers until blackened on all sides and fully softened, turning them often. Time will vary based on the size of the pepper. Watch the peppers and pull them once done.
When the peppers are done, place them into a bowl and cover with foil as they cool. The foil will allow the peppers to steam and help further loosen their skin. Once cool enough to handle, peel off the skins and discard.
Preheat the oven to 400°F. Roughly chop the peppers. Toss the green onions with a drizzle of olive oil and grill them for a minute or so over high heat until slightly charred and tender. Roughly chop the green onions, discarding the ends.
Place a piece of parchment paper onto a sheet pan. Unfold the puff pastry and lay it flat onto the parchment. Arrange the peppers and onions in an even layer onto the pastry, leaving about a 1” border (as shown in the photo above).
Fold the edges up and over the peppers. Lightly press the creases together so that the pastry is secure. Sprinkle the thyme leaves and a good pinch of salt over top the peppers. Drizzle the peppers with olive oil.
Whisk together the egg yolk and water to make an egg wash. Use a brush or your fingers to coat the edges of pastry with the egg wash. Bake the tart for about 30 minutes until golden brown.
Cut the tart into squares. Crumble the goat cheese over top and drizzle with honey.