If you want to knock up a delicious and colourful tart quickly then this is the recipe for you. You will need a frying pan that can be used on the hob and in the oven. Its great served with a simple mixed salad leaf salad or use it as a vegetable side dish to accompany a roasted leg of lamb…. YUM!….
This tart looks lovely with fresh herbs sprinkled on the top. I used fresh Golden Marjoram out of the garden, but you can use fresh basil or chopped chives and if you have some handy crumble over some feta or pieces of soft goats cheese.
- 4 peppers a mix of red, yellow and orange, deseeded, cut into twelfths
- 3 red onions, peeled (about 400g), cut into wedges
- 2 tbsp olive oil
- 1 sprig fresh rosemary, leaves pulled off
- 2 tbsp balsamic vinegar
- 1 heaped tbsp light or dark brown sugar
- 10 sun dried tomatoes in oil, drained , sliced
- good pinch of dried oregano
- ready rolled puff pastry
- flaky salt and freshly ground black pepper
- Preheat the oven to 180℃/Gas mark 4.
- Heat the olive oil in the pan, add the peppers and onions, over a medium heat ,stirring occasionally cook for 10 minutes.
- Add the rosemary leaves, balsamic vinegar and brown sugar. Stir well , lower the heat and cook for a further 20 minutes with a lid on.
- Take off the heat, stir in the sun dried tomatoes, a good pinch of dried oregano and a little salt and pepper.
- Cut a square of puff pastry to fit over the pan. Place over the pepper mix and push the pastry into place around the edges of the pan.
- Put into the middle of the oven and bake of 20 to 25 minutes or until risen and golden brown.
- Take out of the oven. Leave to stand for 5 minutes. Cover the pan with a plate, using oven gloves ( the pan will still be hot ) invert onto the plate, and if any bits of pepper or onion cling onto the pan , just spoon them off and place back onto the top of the tart.
- Sprinkle with herbs and serve.
Rosemary is an evergreen shrub, so its a brilliant herb to have growing in the garden to use in Winter cooking when all the softer herbs have died down. Its a slow grower but once established can grow up to two metres in height. I love it and use it all the time, put some sprigs under a joint of meat when roasting. Put a sprig into bottles of oil or vinegar to use throughout the year in dressings and marinades.
This tart is full of vibrant colour and flavour.
The sun dried tomatoes add a lovely intense, concentrated and slightly salty flavour to the tart. You could also add a tablespoon of drained capers when you add the sun dried tomatoes for an extra punch of flavour.
When turning out the tart please don’t forget to use your oven gloves the pan will still be very hot.
This tart is great served with a simple mixed salad leaf salad, dressed in a simple lemon and olive oil dressing and for a bit of texture, dry fry some pumpkin and sunflower seeds and sprinkle them over the top.
I hope you enjoy making this delicious and vibrant coloured puff pastry tart.