Discover this recipe for a sun-shaped tart with pepper puree. With its unique shape, this recipe is perfect for a summer appetizer.
Preparation of the filling. Peel the onion and remove the seeds from the peppers. Cut the vegetables into thin slices. In a large skillet, heat a drizzle of olive oil and sauté the vegetables with the grated garlic. Season with salt and chili powder. Stir vigorously for 2 to 3 minutes, then cover and let simmer for 10 minutes. Add half of the grated cheese and let it melt for 1 minute.
Assembling the tart Preheat the oven to 180°C. On a baking sheet lined with parchment paper, roll out a sheet of puff pastry. Spread a layer of pepper puree over the pastry. Moisten the edges of the pastry with water and cover with the second sheet of puff pastry. Starting from the center, cut 12 strips in the pastry and twist them.
Cooking Sprinkle the remaining grated cheese over the tart, then dust with chili powder. Bake for about 30 minutes until the tart is golden.
Serve warm as an appetizer or alongside a salad.
0 servings
6
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