Golden veggie tarte tatins
Don’t be put off by the time this dish takes — most of it is oven time. These subtle golden tartelettes will definitely make your palette happy!
Equipment
- 4 one person pie dishes
- silicone brush
Ingredients
- 270 gr fresh puff pastry
- 150 gr stracciatella di burrata
- 6 yellow bell peppers
- 2 large sweet onions
- 2 cloves of garlic
- fresh thyme
- fresh basil
- white balsamic vinegar
- olive oil
- butter
- 1 egg
Instructions
Grilled yellow bell peppers & Caramelized sweet onions
- Preheat the oven to 180 degrees.
- Place the peppers in an oven dish and put it in the oven for an hour.
- After an hour, parts of the peppers' skins will be black and you can remove the dish from the oven. Let the peppers cool for a bit.
- Meanwhile, peel the skins from the onion and cut it into thin rings. Peel two garlic cloves and cut them into thin slices.
- Heat some olive oil in a baking pan and fry the onion shortly over high heat and then add a sprig of fresh thyme. Reduce the heat to very low to let the onion and garlic simmer for about 15 minutes with a lid on the pan.
- In the meantime, peel and deseed the peppers under the cold tap. Cut or tear them into long thin slices.
- Add a dash of white balsamic vinegar to the onions and garlic and let it simmer for another 15 minutes.
- Then remove the lid from the pan and add the peppers. Leave the pan on the heat without the lid for another 5 minutes. Remove the thyme.
Tarte tatins
- Turn the oven to 200℃.
- Cut the puff pastry into 4 square pieces.
- Butter the four small pie dishes and then divide the peppers- & onions mixture over them. Add some salt and pepper according to taste.
- Put a square piece of puff pastry over each pie dish and tuck it in carefully.
- Beat an egg and brush it over the puff pastry.
- Put the tarts in the oven for about 25 minutes until golden.
Serve
- Turn the tartelettes upside down (pastry side down) on four plates and add some stracciatella and fresh basil to each one.