Red Pepper Tatin
Red Pepper Tatin
A twist. on the classic french tarte tatin using peppers and onions instead of apples. Caramelised vegetables line the base of the tin and are topped with rich cheese pastry. Turn it out, pastry side down and serve hot or cold with a crunchy salad.
For the topping
- 6 red peppers
- 1 tbsp olive oil
- 30 gr butter
- 1 onion, sliced into rings
- 1 tsp sugar
For the pastry
- 230 gr plain flour
- 1/2 tsp cayenne pepper
- 110 gr butter
- 30 gr grated parmesan
- 1 medium egg
- 2 tbsp olive oil
- Preheat the grill and put the halved peppers under, turning until blackened. Place in a polythene bag and leave to cool (the steam will loosen the skin). When cool enough to handle take the peppers out of the bag and the skin will slip off easily.
- Preheat the oven to 230C, 450F, gas 8.
- To make the pastry rub or blend the flour, cayenne pepper and butter into fine crumbs. Add the grated cheese and mix well - be careful not to overmix. In a separate bowl beat together the egg and the oil and add in one go to the flour mixture. Mix until the pastry just comes together. Don't overmix or it will become brittle. Gently knead together, wrap in cling film and chill until ready to use.
- Heat the oil and butter in a frying pan until foaming. Add the skinned and sliced peppers and onion rings and sugar and cook for 15 to 20 minutes. The peppers will soften and caramelise leaving a rich golden syrup - stir occasionally to prevent sticking. Leave to cool slightly.
- Grease a 23cm flan dish. Arrange the peppers in the flan. Roll out the pastry to about a 2.5cm thick circle large enough to cover the top of the dish. Using the rolling pin lift the pastry over the peppers and tuck the edges down the sides. Don't worry if the pastry doesn't look absolutely tidy, as once you have turned it out you won't see it. Do make sure you seal in the pepper juices though.
- Put the dish in the oven and cook for 25-30 minutes. When the pastry is golden and firm to touch remove from the oven. Leave to stand for at least 5 minutes or until ready to serve. When ready to serve turn the dish, pastry side down, unto a serving platter. Cut in wedges and serve with a crunchy green salad.
This entry was posted in Food and recipes.