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.