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Pepper and onion tatin

July 4, 2009

A savoury twist on the famous French dish…

1 red, 1 yellow and one green pepper, deseeded and sliced.

1 red onion, sliced

1 garlic glove, crushed

3 tablespoons olive oil

2 tablespoons pesto

125g mozzerella

A packet of ready rolled puff pastry (here in France they very helpfully roll it for you in a nice circle)

Preheat the oven to 220 degrees C. The best thing we find to make this dish is one of those frying pans with a detachable handle

Heat the pan to hot, add the oil and when hot  toss the peppers, onions, garlic and oil in, cook for 5 minutes or so, stiring occationally. Take off the heat and stir in the pesto.  Top with the cheese and season.

Place the pastry over the cheese, tucking the edges under. Place the frying pan in the oven and detach the handle. Bake for 25/30 minutes until crisp and golden. It is easy to get the pan out of the oven without oven gloves, just clip the handle on. Invert the tatin onto a plate.

Serve warm with a lovely salad. & Vegetarian & Vegan recipes from the kitchen of a vegetarian chambres d’hotes in the Limousin region of France

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