Pepper Tarte Tatin

I love the flavours of the Mediterranean in this tart. The only time consuming and sightly fiddly bit is preparing the peppers, but it is well worth it, and the rest is simple.

1. 1

   Preheat the oven to 200C.
   
   Cut the peppers in half lengthways and remove the stalks and seeds. Place the peppers cut-side down on a baking tray, drizzle with 2 tbsp olive oil and rub it in a little, then season with salt (if you like) and freshly ground black pepper. Place the peppers on a low shelf in the oven and cook for ten minutes, then turn the peppers over and cook for a further ten minutes. The skin should be wrinkled, but not completely blackened. Remove the peppers from the oven, place them in a bowl and cover with cling film. When cool, rub the skins off. They should come off fairly easily but you may need to use the tip of a sharp knife for any stubborn bits. Don’t worry if a little is left on.
   
   Place a small, completely metal, frying pan (18 – 20 cm across, no plastic handle) on a medium heat and add the butter and remaining oil. Add the onions and cook over a low heat for 10 minutes, stirring frequently, until softened and beginning to caramelise. Tip into a bowl to cool a little. Don’t rinse the pan.
   
   Cut the pepper pieces in half, then place them in a circle in the same small frying pan to cover the base, pointing towards the centre and alternating the colours, trying not to leave any gaps. You may need to put one piece in the centre. Scatter half the basil leaves over the peppers, and lay any remaining peppers on top. Season.
   
   Place the tomato halves in a circle on top of the peppers, cut-side down. Add basil and seasoning again, then spread the onions over the top. If preparing in advance, you can leave at this stage to complete just before you need to cook the tart.
   
   Preheat oven to 180C.
   
   Cut out a circle of puff pastry a little bit larger than the pan. Place this on top of the onions, tucking in the edges.
   
   Brush the pastry with beaten egg and, using a sharp knife, cut 2 small slits in the pastry to allow steam to escape. Bake in the oven for 20 to 25 minutes, or until the pastry is golden-brown and crisp.
   
   Remove the tart from the oven and allow to cool for five minutes, before turning the tart out. It may collapse if you try to tip it out straight away! Remember to use an oven glove when handling the pan as it will still be really hot (I talk from experience)! Place a plate over the top of the pan, then invert it to tip out the tart. Scatter a few extra basil leaves, and / or parmesan shavings on top of the tart if you like.
   
   Serve warm or cold. Lovely with a rocket and parmesan salad and some new potatoes.