Paprika Tarte Tatin

AUTHOR
Pat Ware
DIFFICULTY
very easy
RATING
3 2
COOK TIME
40 mins
TOTAL TIME
40 mins

Ingredients

Servings: 6
  • 2 discs (à 75 g) deep-frozen puff pastry
  • 3 red peppers
  • 1 red onion
  • 2-3 stem(s) Thyme
  • 1 TABLESPOON Olive oil
  • 1 TABLESPOON Rosemary honey
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 7-10 Tbsp Grease
  • 7-10 Tbsp Flour

Directions

  1. 1

    Place puff pastry slices next to each other and defrost at room temperature. Halve the peppers, clean, wash and cut into pieces. Peel and chop the onion. Wash the thyme, shake dry and remove the leaves

  2. 2

    Heat the oil in a frying pan. Sauté the peppers for about 3 minutes, then add thyme, honey and diced onion. Season with salt and pepper and fry over a low to medium heat for 6-8 minutes, stirring occasionally.

  3. 3

    Grease 6 tartlet cups (each approx. 10 cm Ø). Spread the paprika-onion mixture thickly on the base. Roll out puff pastry thinly on a floured work surface. Cut out circles (approx. 12 cm Ø). Lay the remaining dough on top of each other and roll out again. Cut out 6 circles in total. Place the dough circles on the filling, pressing firmly between the edge and the filling

  4. 4

    Bake the tartlets in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for approx. 15 minutes. Turn out of the tin and serve immediately

Nutrition Facts

KCAL
150 kcal
CARBS
14 g
FATS
9 g
PROTEINS
3 g