4 large tomatoes
2 red peppers
1 sprig thyme (or ½ tsp dry thyme)
10 ml olive oil
Puff pastry 150g
Salt to taste
Coarsely ground black pepper
Preheat the oven to 180 degree centigrade. Cut the tomatoes into halves place on a baking tray and sprinkle with thyme. Cook in the oven for 2 hours.
Cut the red peppers into quarters and take out the seeds. Heat the olive oil in a pan and sautee the peppers for 3 minutes.
Roll out the puff sheet until about 6mm thick to fit a 7 inch cake tin. Lightly grease the tin and place the peppers and tomatoes on the bottom. Sprinkle some black pepper and cover with the pastry sheet. Tuck the pastry in and around the filling. Cook in the oven for 12-15 minutes. Turn out with the filling facing upward and serve hot.
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