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Red pepper tart tatin Recipe

Red pepper tart tatin Recipe
  • 1For the filling

    Wash and peel the red peppers. Cut them into even sized pieces and remove all of the white membrane and the seeds. Peel and thinly slice the onions.

    Heat a frying pan and add a drizzle olive oil. Add the onions to the pan and season with salt. Once they begin to soften, add the red pepper and the honey. Cook until the onions are soft and caramelised.

    Arrange the vegetables in the base of your tart dish.

  • 2To cook the tatin

    Preheat the oven to 200'C.

    Lay the puff pastry flat and prick several times with a fork before carefully lifting in and placing it on top of the peppers. Bake for about 20 minutes until the pastry is crisp and golden brown.

    Once cooked, turn the tart out so that the peppers are on top. Allow to cool a little and then top with fresh parmesan shavings and serve immediately.

Chef's tip

«If you don't have a pepper/tomato peeler, place them in a hot oven (200'C) for about 20 minutes and then pull away the skin. Alternatively, char them over a flame.»

A savoury upside down tart made with caramelised red peppers, onion and fresh parmesan.

Rate this recipe :

(17 votes)

  • Preparation  25mins
  • Cooking time  30mins
  • Rest time  0h

  • Difficulté  Easy

Ingredients for people

    For the garnish(es)
  • Red pepper(s) : 1 kg
  • Onion(s) : 2 whole
  • Olive oil : 50 ml
  • Fine salt : 3 pinch(es)
  • Piment d'Espelette : 2 pinch(es)
  • Honey : 2 tbsp

    For the rest of the recipe
  • Puff pastry sheet(s) : 1 whole
  • Parmesan : 40 g
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