Hello my lovelies!
You know I love easy and yummy recipes. This one checks the boxes… Plus it’s cheap, vegetarian and with seasonal ingredients. Shall I continue?
Here’s my red pepperTatin tart, an upside down savory tart with a delicious vinegar caramel. Intrigued?
Let’s see the recipe, Chef!
Mixed Pepper Tatin Tart
- Express puff pastry
- 200 g flour
- 200 g very cold butter
- 2 g salt (1/2 tsp)
- 100 g very cold water
- 130 g brown sugar
- 40 g butter
- 4 tbsp balsamic vinegar
- 2 red peppers
- 2 yellow peppers
- 2 green peppers
- Basil leaves (optional)
- 1 burrata
- Olive oil
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.
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.
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.