Tarte tatin with peppers, olive paté and feta cheese
Tarte Tatin is one of my favourite recipes: easy, it looks good and is sure to be a success! Freely inspired by Tartes Tatin, Catherine Quévremont, Marabout 2003.
For 4 little tarts, 15 cm diameter or 1 large one, 25 cm diameter
For the shortcrust pastry:
250 g flour
130 g butter
2 pinches of salt
1/2 glass of water
3 medium-sized peppers
200 g feta cheese
4 spoonfuls of Taggiasca black olive paté [GB]
Heat the oven to 200° C.
Arrange the peppers on a baking tray lined with greaseproof paper and roast until black. Take them out of the oven, put them in a plastic bag, seal it well and wait till they cool down.
Lower the heat to 180° C.
Meanwhile, prepare the shortcrust pastry. Place the flour, cubes of butter and salt into the mixer. Use the chopping attachment. Start the mixer, and when all the ingredients seem to be well-mixed, start adding the water. Continue to mix until a compact ball is formed. Place in the fridge.
Once cooled, peel the peppers and cut into long strips.
Grease the bottom of an ovenproof dish with oil and arrange the strips of pepper in a circle, using all the available space. Spread the olive paté over the peppers and crumble the feta cheese on top.
Roll out the pastry, trim it to a circle of 30 cm and arrange the shallots on top, turning over the edges at the sides, almost sealing the tart, and making them stick to the bottom.
Bake for 30 minutes.
Take the tart out of the oven, leave to cool, separate the edges from the sides of the dish and turn it out onto a serving dish.
