Bell Pepper Tart with Pine Nuts
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 point puff pastry, fresh
- 1 kg tomato (s), ripe
- 500 g bell pepper (s), mixed
- 80 g sheep cheese
- 2 onion (s), red, finely chopped
- 3 teaspoon thyme
- 100 g pine nuts
- 2 tablespoon olive oil
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Slice and core the paprika and cut into very fine strips. Then fry in hot olive oil until crispy. Do not fry too much paprika at once, otherwise it will only be soft and not crispy.
- Scald tomatoes, peel, core and finely dice. Finely chop the onion and sweat it in the frying fat. Add diced tomatoes and fry until the liquid evaporates. Season to taste with thyme, salt and pepper.
- Line a 30 mm tart pan with the puff pastry and pull up the edges. Spread the tomato paste on the puff pastry, cover with the pepper strips.
- Scatter pine nuts over the top, crumble sheep`s cheese and spread over the top. Bake at 180 degrees in a preheated oven for about 30 minutes.
- Serve lukewarm or cold.
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