Sliced Pepper and Cheese Squares
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Difficulty:
moderate
Difficulty
Preparation:
1 hr
Preparation
Ingredients
for
4
- Ingredients
- 2 red peppers (seeded and finely sliced)
- 2 green peppers (seeded and finely sliced)
- 2 yellow Bell pepper (seeded and finely sliced)
- 2 Tbsps olive oil
- salt
- peppers
- 13 ozs ready-rolled Puff pastry (1 sheet)
- 1 egg (whisked)
- 4 Anchovy fillet (finely chopped or 4 tsp pesto)
- 1 cup fourme de montbrison (or other mild blue cheese)
Preparation steps
1.
Preheat the oven to 200°C (180° fan) | 400F | gas 6.
2.
Place the peppers in a roasting tin and toss in olive oil, then season. Roast until lightly blackened and tender – 20-30 minutes.
3.
Roll out the puff pastry on a lightly floured surface and cut in half to form two rough squares. Score a rim about 1 cm | 0.5" lightly from the edge.
4.
Place the puff pastry squares on a greaseproof paper-lined baking sheet, prick all over with a fork, except the rims. Bake in the oven for 5-7 minutes or until the rims are lightly puffed up.
5.
Remove from the oven and leave to cool slightly. Either scatter the chopped anchovy or spread a little pesto over the base, then layer on the roasted peppers.
6.
Arrange the cheese evenly over the peppers. Paint a little egg wash on the pastry rims.
7.
Return to the oven and bake until golden for about 15 minutes.
