Provencale Tart
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 200 g puff pastry
- 3 tablespoon olive oil
- 4 bell peppers, red and green, pitted and diced
- 150 g whipped cream
- 1 egg (s)
- 2 zucchini, sliced
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Fit the puff pastry into a 20 cm diameter springform pan. Then chill for 20 minutes. Heat 2 tablespoons of olive oil in a pan and simmer the peppers for about 8 minutes, stirring frequently.
- Whisk the cream with the egg in a bowl. Season with salt and pepper and add the paprika. Heat the remaining oil in the pan and fry the zucchini slices for 4-5 minutes until they are lightly browned. Pour the pepper mixture into the springform pan and place the zucchini slices on top.
- Bake the tart at 180 ° C in a preheated oven for 35-40 minutes, until the dough is firm and golden brown.
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