Tatin of peppers

Tatin of peppers

We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

Green, yellow, red! Pepper is good to whet your appetite. Cook it in pie for your gourmands


  • For 6 persons :
  • 1 broken dough
  • 2 red peppers
  • 2 green peppers
  • 2 yellow peppers
  • 1 red onion
  • 4 new onions
  • 2 cloves garlic
  • 60 g grated Parmesan cheese
  • 3 c. to s. olive oil
  • 1 C. to s. shaved fresh thyme crumbled
  • salt
  • mill pepper


Place the peppers on the dripping pan lined with aluminum foil, under the grill for about 20 minutes. Turn them on all their faces. When they are black and swollen, take them out, let them cool and then peel them, seed them and cut them into strips. Peel and chop finely garlic and onions, melt them for 5 to 6 minutes in half of the oil over low heat. Line the bottom of a 25 cm diameter pie pan with parchment paper. Spread the strips of peppers harmoniously. Water with the remaining oil. Cover with garlic and onions, salt and pepper, sprinkle with thyme and Parmesan cheese and cover with the dough, putting the edges back into the mold. Stitch the dough with the tip of a knife and bake for 30 minutes. Once cooked, put on a plate of service and turn it over with a sharp blow. Serve hot.