Red pepper tart tatin Recipe
A savoury upside down tart made with caramelised red peppers, onion and fresh parmesan.
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25mins
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30mins
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0mn
- 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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1. FOR 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. -
2. TO 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.
«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.»
