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
Method
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.
Enjoy!
Your VegHog
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Thanks for reading! I would very much appreciate any comments or suggestions from you.