I’ve just realised that for a long time I wasn’t blogging about any vegetarian dish. Time to make it up This weekend we had utilised over 5 kg of peppers – most of them were roasted and pureed to be used later on in an amazing pepper and garlic soup (I’ll post it some other time) and several of them finished in a delicious red bell pepper tart tatin. I served it together with a cream containing goat cheese, what wonderfully lifted up peppers’ sweetness. The tart is perfect for an appetizer or simply as a vegetarian main dish. Definitely, it is not a guilt-free dish as puff pastry is quite greasy and there’s still some carmel there, but if it makes you feel better about it, imagine that each pepper contains double the amount of vitamin C of what is there in one orange So in a way that’s a great healthy snack for the rainy and gloomy autumn
3 red bell peppers
pinch of salt
3 tbsp sugar
puff pastry sheet
fresh goat cheese
basil, salt, pepper
1. Cut the peppers into pieces. Melt the butter in the pan and throw in the pepper pieces. Add pinch of salt. Fry till they begin to soften.
2. Push the peppers onto the sides of the pan and add to the middle 3 tbsp of sugar, wait for a while till the sugar starts to carmelise and mix it well with the peppers. Fry still for a while till peppers are getting brownish carmel coating.
3. Transfer pepper pieces and remaining carmel onto 25cm greased tart pan. Arrange them with the skin facing the bottom. Let them cool down a bit.
4. Roll the puff pastry sheet 2-3mm thick. Lay it on the top of peppers, push it down and tuck in the edges all round the inside of the pan.
5. Bake in 225C till the pastry will get a nice golden brown colour.
6. Take it away from the oven. Let it cool for 3-4min and flip it onto the plate.
7. Serve with a dip made from soft fresh goat cheese and creme frache (1:1 ratio) seasoned with salt, pepper and finely chopped basil leaves.