Hello food lovers!
It’s summer, and I’m a huge fan of all the flavors that return to our tables this time of year… Today, I’m bringing you a super indulgent vegetarian recipe.
Here is my Bell Pepper Tarte Tatin.
Tatin Passion…
I think you’re going to love this recipe that brings sunshine to the table…
Just a reminder, I already have some sweet and savory recipes on the Tatin theme. Here they are:
- the classic apple Tarte Tatin (for a truly indulgent dessert)
- my shallot Tarte Tatin
- the Tatin-style apple cake
- the cherry tomato Tarte Tatin (you loved that one!)
- the mini Tatin tarts
- and the Tatin and cocoa nib Christmas log.
A quick reminder about the origins of Tarte Tatin
Tarte Tatin is an iconic French pastry, born from a happy accident in the 19th century. Its origin goes back to the Tatin sisters, Caroline and Stéphanie, who ran a hotel-restaurant in Lamotte-Beuvron, in the Loir-et-Cher region. One day, while preparing an apple tart, Stéphanie reportedly forgot to line the tin with pastry. To fix her mistake, she added the pastry over the caramelized apples before baking. The result was unexpected but delicious: an upside-down tart, both soft and crisp.
This reversed tart was an instant hit with hotel guests and quickly became the house specialty. Popularized in Paris by the restaurant Maxim’s, Tarte Tatin is now recognized worldwide.
Traditionally made with apples, sugar, and butter, it can also be made with other fruits like pears or apricots. This rustic yet refined dessert is loved for its rich flavors and irresistible golden caramel. A great example of culinary genius born from a simple mistake!
The puff pastry
So I wanted to try a variation with bell peppers and I think it was an excellent idea!! Let me tell you more about my bell pepper Tarte Tatin… First, we’ll prepare a puff pastry. I really recommend making your own puff pastry. There are few ingredients in this recipe, so it’s important that each one is top quality. You have two options: my quick puff pastry (used here), which has a lovely buttery taste and is quick to prepare, or the more traditional recipe, which is even better but involves multiple steps and significant resting time.
The caramel that changes everything
Next, we’ll make a caramel deglazed with wine vinegar that will balance the sweetness with a touch of acidity in your bell pepper Tarte Tatin. And that’s it. This recipe is honestly very easy to make and the taste is absolutely amazing. Plus, by using different colors of bell peppers, I think the visual result is really nice.
Watch the juice
One last important tip: you might end up with a lot of juice in your pan after baking. To avoid a soggy crust and a mess when turning out the tart, I recommend tilting the pan slightly, gently pressing on the pastry, and pouring the juice into a separate bowl. Let it reduce slightly in a saucepan and then serve it as a sauce over the bell pepper Tarte Tatin – each guest can pour a bit on their plate. It would be a shame to throw it away because it’s super tasty! 😉
One last detail
I suggest this recipe serves 8 as a starter. If served as a main dish, count on 6 servings.
Required utensils:
A stand mixer (or a large bowl),
A saucepan,
A spatula,
A good paring knife
And a 26 cm Tatin mold.
More delicious ideas
I really think you’re going to love this bell pepper Tarte Tatin, especially if you’re like me – always on the lookout for recipes that highlight seasonal vegetables. For a variation, why not try my cherry tomato and burrata tart? It’s another great way to enjoy summer flavors while staying in the tart theme. And if you’re looking for something more autumnal, my savory tart with butternut squash, carrot, and feta might just win you over. For a cozy meal, don’t forget to try my 5 C savory waffles or my leek and feta puff pastries, which are perfect for an appetizer or brunch. So, ready to dig in?
That’s it! I’ve told you everything – now you have no excuse not to try my bell pepper Tarte Tatin…
The recipe, Chef!
Bell Pepper Tarte Tatin
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Loading...Ingredients
- Quick Puff Pastry
- 200 g of all-purpose flour (T45 or T55)
- 200 g of very cold butter
- 1/2 teaspoon of salt
- 100 g of very cold water
- Caramel
- 130 g of light brown sugar
- 40 g of butter
- 4 tablespoons of balsamic vinegar
- Topping
- 2 green bell peppers
- 2 red bell peppers
- 2 yellow bell peppers
- A few basil leaves (optional)
- 1 burrata
- A drizzle of olive oil
Instructions
Quick Puff Pastry
Place the flour, diced cold butter, and salt into the bowl of your stand mixer (or a large mixing bowl).
Start mixing and slowly drizzle in the cold water.
Mix until the flour is incorporated but there are still large chunks of butter visible.
Transfer the dough to a floured work surface.
Roll out the dough into a rectangle about 15 cm by 45 cm.
Fold the right third of the dough over the center, then fold the left third on top to form a square.
Rotate the dough a quarter turn. Roll it out again into a rectangle of roughly the same dimensions. Fold again as before.
Repeat this folding process twice more.
Wrap the dough in plastic wrap and chill in the fridge.
Caramel
Pour the brown sugar into a saucepan.
Cook over medium-high heat to make a caramel.
Deglaze with the balsamic vinegar, then add the butter. Mix well and pour into your Tatin pan.
Assembly and Baking
Preheat your oven to 190°C (375°F).
Arrange the bell peppers, sliced into strips, over the caramel in the pan.
Roll out your puff pastry and cut out a disk using a sharp knife.
Cover the peppers with the pastry.
Bake for 40 minutes.
Once out of the oven, wait 5 minutes, then carefully pour the juice into a small saucepan. Reduce over low heat for 8 minutes.
Invert the pepper Tatin onto a serving plate.
Place the burrata in the center, add a few basil leaves, and drizzle with olive oil.
Enjoy!
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