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!
- 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)
- 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.
- Using a peeler cut the courgettes into thin slices.
- 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.
- 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.
- 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.
- Bake into the preheated oven at 200°C for about 30 minutes or until the puff pastry is golden.