Sunday, July 10, 2011

Three Colour Bell Pepper Tarte Tatin

Stuffing bell peppers with cooked rice, cheese and vegetables and then baking in the oven is one of our family’s favourite dishes. I have modified that usual recipe, and rather than stuffing the rice into the bell peppers I have used all the ingredients in a tart. When the tart is cooked, I turned it upside-down as if it was an apple tarte tatin.

Ingredients for 4 people
1 red bell pepper, seeded and cut into long strips
1 yellow bell pepper, seeded and cut into long strips
1/2 green bell pepper, seeded and cut into long strips
1 tablespoon olive oil
salt and black pepper to taste
1/2 small onion, finely chopped
2 spring onions, finely chopped
1 clove garlic, finely chopped
2 cups brown rice, cooked with chicken bouillon and 1 tablespoon butter
1 medium sized tomato, peeled, seeded and finely chopped
1/4 cup basil, finely chopped
1/4 cup parsley, finely chopped
1 1/2 oz Cheddar cheese, grated
1 oz Parmesan cheese, grated
1 sheet frozen puff pastry

Heat the olive oil in a frying pan and then cook the bell peppers for 4 - 5 minutes or until they become soft but not browned. Season with salt and pepper. Transfer them to a plate and set aside.

In the same frying pan, adding more oil if necessary, cook the onion and spring onions until softened. Add the garlic and cook further 1muninute or so. Remove from the heat and leave to cool slightly.

On the base of a tart dish, arrange the bell peppers in a single layer in an attractive pattern, such as red-yellow-red-yellow-green, red-yellow and so on. If you have different colors of peppers, you can use a different ratio or pattern.

In a mixing bowl, place the cooked rice, tomato, basil, parsley, and both types of cheese together with the onion mixture. Mix and season well with salt and pepper. Spread the rice mixture over the arranged bell peppers evenly.

Roll out the puff pastry slightly larger than the diameter of tart dish and place it on top of the rice mixture. Cut the pastry following the line of the tart dish, leaving an extra half inch all the way around. Tuck the extra pastry down inside of the tart dish.

Bake for 30 – 35 minutes in a preheated oven at 375F.

When the tart has cooked, remove from the oven and let stand for 5 minutes. Using a thin knife, gently go round the edge of the tart dish to ensure the crust does not stick, and then invert the tart to a serving dish.

If you would like to read this recipe in Japanese, please click HERE.

Bon appetit! 

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