Mixed Pepper Tatin Tart

Express puff pastry

Place the flour, butter cut in cubes and salt in your food processor bowl.

Start whisking at low speed (2 on a scale from 1 to 6) and pour the water.

Keep on whisking until the flour is combined with water, you still need to have large cubes of butter.

Place the pastry on a floured work plan.

Spread the pastry with your rolling pin and make a rectangle (15 cm by 45 cm).

Fold the right third of the pastry, then the left third. You should have a square.

Make a quarter turn. Make a rectangle (15 cm by 45 cm). Fold the right third of the pastry, then the left third.

Start again twice.

Set your puff pastry aside in your fridge, wrapped in clingfilm.

Caramel

Pour the brown sugar in your sauce pan.

Cook at medium high heat until you get a caramel.

Add the vinegar, then the butter. Combine and pour in your Tatin mold.

Finish

Preheat your oven at 190 C / 375 F degrees.

Place the peppers cut in slices on the caramel in your mold.

Spread the puff pastry and cut a pastry disc.

Cover the peppers with the pastry disc.

Cook 40 minutes.

Wait 5 minutes to cool down before turning upside down on a serving plate.

Add the burrata, basil leaves and olive oil.

Enjoy!