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–+ servings

Roasted Pepper Tart Recipe

A simple, but delicious, recipe using peppers and onions slowly sautéed until caramelised, then roasted on a pastry tart in the oven.
Servings: 4 people
Course: lunch, Main Course
Cuisine: Vegan
Keyword: Bell Peppers, Caramelised onions, Pastry, Romano Peppers
Prep Time: 15 minutes
Cook Time: 45 minutes
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Equipment

  • 1 Saute Pan - with lid
  • 1 Baking Tray
  • Knife, Chopping Board, Baking Paper

Ingredients

  • 3 - 4 large Peppers - Bell or Romano, de-seeded and finely chopped Preferably a mix of red, orange and yellow
  • 1 large White/brown onion Peeled and finely chopped
  • 2 Cloves of garlic Peeled and finely chopped
  • 2 - 3 tbsp Olive Oil Extra Virgin if possible, but not essential
  • 1 small sprig Fresh rosemary You could use 1/4 tspn dried
  • 1 tsp Red wine vinegar Optional
  • ½ tsp caster sugar Optional
  • 1 - 2 handfuls Flaked almonds Optional
  • 1 tbsp Freshly chopped parsley Optional - you could use any other soft herb such as chives instead
  • 1 sheet Ready-rolled vegan puff pastry I use Jus-Rol
  • Salt and Pepper

Instructions
 

  • Pre-heat the oven to 200° fan
  • Remove the ready-rolled pastry from the fridge, or as per packet instruction
  • Warm the olive oil in the saute pan on a low/medium heat
  • When warm, stir in the finely chopped onions and peppers . You do NOT want to 'fry' them - they should sauté gently
  • Turn the heat down to low and add the garlic and rosemary and a pinch of salt
  • Cover with the lid (you can also use a round of greaseproof paper directly over the sautéing vegetables if you want to get really 'cheffy'!)
  • Sauté gently on a low heat, stirring occasionally, for at least 10-15 minutes . You want the onions to be soft, caramelised and sweet, definitely not crispy or brown. Add the red wine vinegar, if using, about 10 minutes into the cooking time
  • In the meantime, prepare your pastry. Lay it flat on a baking sheet and score all the way round the edge, leaving a border of about 1cm / ½ inch. Don't cut through the pastry, just score a line lightly all the way round
  • You can now lay some baking paper and some baking beans inside the scored lines before you put it in the oven to partly cook. However, I often put it in the oven as it is.
  • Bake for about 10-15 minutes, making sure the pastry doesn't burn
  • Remove it from the oven and if you haven't used baking beans to hold it flat, use a wooden spoon to gently break the pastry back down, just within the edges you have scored. Leave the 'rim' of the pastry intact
  • Leave the pastry to cool on the baking tray
  • Check the sautéed vegetables for seasoning and add a little salt if required. At this point, you can also add a little sugar if you think it needs it. I don't because I tend to find the caramelisation process brings out the sweetness of the vegetables, so it's a matter of taste really
  • Let the vegetables cool for a while before spooning them onto the cooled, part-baked pastry sheet. This can be a little tricky if the pastry is crumbly, so add small spoonfuls and spread them out gently
  • Put into the oven for about 15 minutes - timings will vary according to your oven temperature, but you are looking for nicely browned pastry and for the edges of the peppers to be 'catching', with flecks of blackened skin
  • Remove from the oven and scatter over the flaked almonds. Then return to the oven for a few minutes for the almonds to brown slightly
  • Keep an eye on it because the almonds can burn very quickly
  • Remove from the oven and allow to cool for a few minutes, then season, scatter over the chopped herbs and trickle over a little more extra-virgin olive oil if you like

Notes

Cut into slices and serve warm with salad leaves and crushed new potatoes for a lunch or light dinner. It is also lovely cold and makes a great addition to your lunchbox.