Savory Tarte Tatin with bell peppers

 

You surely know what the French Tarte Tatin is: a delicious fruit cake baked upside down (the fruit in contact with the greasy pan and the dough to cover it) and I am sure you will love this savory Tarte Tatin with bell peppers , a really quick to fix  and tasteful dish.

I am giving you the quantities to serve 2 people and I recommend the use of a ceramic baking dish, which keeps the dough very soft.
This cake is quite nutritious, so it’s good to accompany a big green salad during a brunch.

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INGREDIENTS

pan: a small ceramic baking dish, 10×20 cm or bigger, but in this case you have to double the quantities

1 small red bell pepper, cut into small pieces

1 small white onion , cut into small squares

olive oil , chopped fresh basil, salt and pepper q.b.

for the dough: 120 g self raising flour

80 g butter , completely melted and cooled

1 whole egg

1-2 tablespoons of grated Parmigiano Reggiano cheese

10-20 pitted black olives (it depends on the olives size)

salt, pepper, milk q.b.

PROCEDURE ( 6-7 minutes preparation + 15-20 minutes baking )

1. Grease with great accuracy the pan with butter and turn the oven to 180-200 degrees (392F)

2 . Lightly season in a small bowl the vegetables with olive oil, salt, pepper and chopped basil

3 . In a bowl, mix self raising flour, egg, butter, grated cheese, salt and pepper , adding as much milk as needed to obtain a homogeneous mixture that look like a thick cream (so a very lil quantity of milk)

4 . Now add the pitted olives and stir

5 . Drain the vegetables from the seasoning , and deploy them on the bottom of the pan

6 . Pour the dough over the veggies and try to spread it everywhere with a spatula Anyway, don’t worry too much about this step: the dough will also spread everywhere in the pan by itself while baking!

7 . Bake until the surface is golden brown and has a nice, bronze crust , and in any case test it with a  toothpick before removing from oven .
It might take about 15-20 minutes to bake, depending on your oven.

8 . As soon as the Tarte Tatin with bell peppers will be chill enough, pass the blade of a knife all around it, and then make it come out from the baking dish and slide upside down on a serving dish.

9 . Eat it cold , ‘cause the flavors are at their best

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