Yummie recipe?
Savoury sweet pepper and tomato pie
Ingredients
- 4 roasted and skinned orange peppers
- 4 roasted and skinned red peppers
- 4-5 tbsp. olive oil
- 750 gr tomatoes, skinned, deseeded and coarsely chopped
- 2 cloves of garlic, finely chopped
- Salt, pepper
- 2 tbsp. finely chopped thyme
- 1 red chilli peppers, deseeded and finely chopped
- 10 slices of frozen puff pastry, defrosted
- 1 egg yolk
- 2-3 tbsp. finely chopped basil or parsley
Description / preparation
Slice the peppers into long strips of approximately 1 cm wide. Heat the olive oil and use this to fry the tomatoes for approximately 20 minutes until the moisture has evaporated. Add the garlic, salt, pepper, thyme and chilli pepper and leave the mixture to stew for approximately 10 minutes until the sauce is a little thicker. Place the slices of pastry one on top of the other and roll them out into a slab of approximately 45 × 20 cm and 3 mm thick. Cut a strip of pastry 1½ wide off each side and stick these strips to the edge of the pastry with water, creating a raised edge. Place the pastry on a baking tray covered in greaseproof paper and gently spike the base of the pastry several times with a fork. Whisk the egg yolk together with 1 tbsp. of water and use this to baste the pastry. Bake the pastry base for approximately 10 minutes in the centre of a preheated oven at 210ºC. Then turn the oven down to 190°C. Evenly spread the tomato mixture across the pastry base and distribute the strips of pepper on top. Gently baste the pepper with oil and bake the pie for another 20-25 minutes in the centre of the oven. Sprinkle the basil on top before serving.
Slice the peppers into long strips of approximately 1 cm wide. Heat the olive oil and use this to fry the tomatoes for approximately 20 minutes until the moisture has evaporated. Add the garlic, salt, pepper, thyme and chilli pepper and leave the mixture to stew for approximately 10 minutes until the sauce is a little thicker. Place the slices of pastry one on top of the other and roll them out into a slab of approximately 45 × 20 cm and 3 mm thick. Cut a strip of pastry 1½ wide off each side and stick these strips to the edge of the pastry with water, creating a raised edge. Place the pastry on a baking tray covered in greaseproof paper and gently spike the base of the pastry several times with a fork. Whisk the egg yolk together with 1 tbsp. of water and use this to baste the pastry. Bake the pastry base for approximately 10 minutes in the centre of a preheated oven at 210ºC. Then turn the oven down to 190°C. Evenly spread the tomato mixture across the pastry base and distribute the strips of pepper on top. Gently baste the pepper with oil and bake the pie for another 20-25 minutes in the centre of the oven. Sprinkle the basil on top before serving.
