This peppers tatin is colourful and delicious, perfect for a lunch in the garden or for a picnic. It’s made like the sweet tatin with the filling at the bottom of the pan covered with puff pastry and cooked upside down. It takes a bit of time and patience to prepare it but the result is spectacular!

Peppers tatin

Servings:6 people


  • ready-rolled puff pastry: 500 grams
  • peppers (red, yellow, orange): 6
  • courgettes: 3
  • mozzarella: 2
  • salted anchovies: 5
  • Parmesan cheese freshly grated : 50 grams
  • extra vergin olive oil (as needed)
  • salt (to taste)
  • pepper (to taste)


  1. Cut the peppers in quarters, remove stems, seeds and white ribs. Put them onto a baking tray lined with parchment paper with the skin facing up. Bake into the oven at 250°C until the skins are completely wrinkled and the peppers are charred, transfer them in a big bowl and cover tightly with cling film for 30 minutes, then remove the skin.Mixed peppers ready to roast
  2. Using a peeler cut the courgettes into thin slices.Slicing courgette
  3. Grease with a 20/22 cm Ø tart tin. Cut the peppers into stripes wide as the courgettes slices, put a courgette's slice on a pepper stripe and roll them together. Arrange the rolls into the tart tin.Peppers roll - method
  4. Cut the mozzarella and the anchovies into small chunks and put them between the rolls.Season the rolls with oil, salt and pepper and sprinkle with the parmesan.Peppers rolls with mozzorella - flatlay
  5. Cut a round of puff pastry slightly bigger than the tart tin, prick it with a fork and cover the rolls tucking the pastry's edges inside the tart tin.Tatin covered with puff pastry
  6. Bake into the preheated oven at 200°C for about 30 minutes or until the puff pastry is golden.