15 August 2013

Pepper tarte tatin

I love the whimsical concept of tarte tatin with its upside-down baking. The moment when you turn the tart after baking is a very exciting one. I wasn't so familiar with savoury tarte tatins before but they certainly are not to be ignored. This one is a particularly sweet yet savoury tart and it's my own recipe. It's fairly quick to make as the ready made puff pastry is a great help.


320g puff pastry
4 yellow and orange peppers
1 shallot
1 garlic clove
50g butter
1-2tbsp sugar
1tsp salt
Basil leaves


Quarter the peppers and chop the shallot and garlic.

Heat the butter in a pan and fry the peppers, shallot and garlic in the butter until the peppers are fairly soft. Season them with salt and towards the end add the sugar and caramelise it a bit.

Grease a cake tin by brushing some of the sugary butter from the pan into the tin. Place the basil leaves in there and then the peppers with the presentable side down. Place them in a way that would please the eye once the tart is done. Pour the rest of the frying pan contents on them and put the ready made puff pastry on the top. Press it carefully into the corners of the cake tin.

Bake at 180C for about 30 minutes. When the tarte comes from the oven, carefully flip it upside down and serve warm.


Your VegHog

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