Red Bell Pepper Tart
Ingredients
- For the tart
- 6 red Bell pepper
- 2 Tbsps breadcrumbs
- 150 grams Roquefort cheese
- 200 grams Créme legére
- 1 egg
- 1 Tomato
- 1 onion
- salt
- peppers
- 1 Puff pastry dough (fresh, round, refrigerated)
- For the glaze
- 50 grams sugar
- 4 Tbsps balsamic vinegar
- 50 milliliters Vegetable broth
- For the garnish
- Basil (for garnish)
Preparation steps
Rinse bell peppers, place in preheated oven at 275°C (approximately 525°F) until skin is brown and split open. Remove from oven and cover with a damp cloth. Remove skin from bell peppers, remove stem, seeds and white ribs and cut into broadest possible segments. Grease a tart tin and arrange bell peppers in a scale-like design then sprinkle with bread crumbs.
Blanch tomato for a few seconds in boiling hot water, remove and plunge into ice cold water, then peel, quarter, core and cut into small cubes. Peel onion and chop finely and combine both with Roquefort cheese, créme legére and egg and season with salt and pepper. Spread mixture on pepper filling and cover with puff pastry.
Bake in the oven at 180°C (approximately 350°F) forced air for about 30 minutes.
For the glaze: Melt sugar in a pan and slowly caramelize. Deglaze with balsamic vinegar and pour in vegetable broth then simmer for a few minutes.
Remove finished tart from the oven and sprinkle with the glaze. Turn out onto a serving plate and serve garnished with basil.
