Roast Pepper, Goats Cheese and Black Olive Tarte Tatin

Most people will have heard of an apple or pear tart tatin the very traditional French dessert but a savoury taste tatin is just as simple to make and can be served hot or cold, as a starter or as a light lunch.

There are a couple of cheats options which is perfect if you are short of time and nothing to be ashamed about. It wouldn’t be a SBJ recipe if you absolutely had to spend hours in the kitchen would it!!
You could make your own puff pastry but hey, buy a just roll or equivalent and instead of roasting your own peppers you can buy them either in a jar or from most deli counters if you like.

Ingredients

1 x bought packet of puff pastry
6 peppers (2 red, 2 green, 2 yellow) or alternatively in a jar or from the deli counter
2 red onions finely chopped
50g of pitted black olives
30g of butter
20g golden caster sugar
a soft cheese of your choice (optional)
1 beaten egg yolk

Method

Pre-heat the oven to 200°C
If you have decided to roast your own peppers place them on a baking tray and place in the oven for around 30 – 45 minutes until the skins have started to turn black, remove from the oven and put in a clear plastic bag they sandwich bag type, seal and leave to cool down. This will cause steam making it easy to remove their skins.
When cool remove the peppers from the bag, peel off the skins, cut in half and remove the seeds. Then cut into quarters. A simple process but completely changed the texture and taste of the peppers.
Place 10g of the butter and chopped onions in a frying pan with a metal handle that can go in the oven and sweat down until nice and soft. Remove from the frying pan and put to one side.
In the same frying pan add the rest of the butter together with the sugar and gently heat until all the sugar has dissolved and is slightly caramelised then remove from the heat. Cool slightly so as not to burn your fingers then arrange the quartered peppers in the pan in alternative colours to create a wheel like effect.
Scatter the onions and olives over the peppers followed by knobs of your chosen cheese if you are using.
Roll and cut the puff pastry to just a bit larger than the pan, place on top and push down around the edges. Brush with the beaten egg yolk and cook for approximately 30 minutes until golden brown, remove from the oven and leave to cool for a few minutes.
Carefully place your serving plate on top of the pan and turn upside down so the pastry is on the bottom.

Roast Pepper, Goats Cheese and Black Olive Tarte Tatin

Ingredients

Method

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