Capsicum & Olive Tart Tatin
I baked this tart to take with us with us for a weekend away with friends at their caravan in Matarangi, Coromandel, New Zealand. Since we intended to spend lots of time at the beach and I thought it would make a convenient lunch in between, swimming, surfing and kayaking! It was a very active and sunny weekend. I have also posted a few photos of the deserted beaches where we stayed.
The tapenade is from the previous recipe posted or you can find it under preserves & relishes.
- 8 red peppers/capsicum
- 1 small jar black olive tapenade (see previous recipe
- 250g flaky or shortcrust pastry
- Preheat oven to 180 degrees centigrade.
- Cover the base of a loose bottom flan dish with grease proof paper.
- Roast peppers in an oven (180 degrees centigrade) for 20 minutes or until the skin has blackened all over. Alternately you could grill or BBQ the peppers to get the same affect if it is more convenient.
- Once roasted put the peppers in a plastic bag to cool, this help the skin to loosen away from the flesh of the pepper making it easier to remove.
- Once cool, remove all the skin and seeds from the peppers.
- Slice each pepper into quarters.
- Arrange the peppers over a base of flan dish to cover the whole base.
- Spread tapenade over the peppers.
- Roll out pastry to fit flan dish and cover tapenade. Make sure to tuck the pastry in down the side of the peppers.
- bake for 25 minutes or until pastry is cooked & golden.