Quick easy vegetarian meal
- Carbohydrate 50.96575 g
- Cholesterol 76.375 mg
- Fat 45.78303 g
- Fiber 2.85974995189905 g
- Protein 14.943635 g
- Saturated Fat 14.478527 g
- Serving Size 1 1 Serving (245g)
- Sodium 421.318375 mg
- Sugar 48.1060000481009 g
- Trans Fat 2.60739875 g
- Calories 672 calories
Step-by-step
- Heat oven to 200?C
- Use Olive oil in pan to cook the onions on a low heat for about 10 minutes. Increase the heat and add the red bell pepers to this pan, cook for a further 5 minutes and then set aside.
- Unroll the puff pastry onto a greesed baking tray. Using a sharp knife gently score the border about 2cm from the edge of the puff pastry.
- Brush the beaten egg around the border.
- Spoon the peppers and onion into the middle of the puff pastry keeping within the border you scored earlier.
- Cook for about 15 minutes the cheese should have melted to cover the vegetables and some of the pastry.
Cooking the onions slowly on a low heat for about 10 minutes breaks down their cellular walls and drives off harsh sulfur compounds, yielding a sweet base without browning the sugars prematurely. Puff pastry relies on solid layers of butter trapped between sheets of dough; when placed into an oven heated to 200 degrees Celsius, the water in that butter instantly turns to steam, forcing the layers apart to create a flaky, risen crust.
Structuring the assembly requires scoring a two-centimeter border around the edges before brushing with a beaten egg wash. This boundary prevents the filling from spilling over while sealing the outer layers so they rise cleanly. Cooking the sliced red bell peppers alongside the softened onions for an additional 5 minutes evaporates excess surface moisture that might otherwise make the pastry soggy during baking.
Freezing this tart successfully demands careful planning. Unbaked assembled tarts can be wrapped tightly in plastic and frozen for up to one month, though they should go straight from the freezer into the hot oven with an extra five minutes added to the total bake time. Leftover baked portions lose their crispness in the refrigerator but regain structural integrity when reheated in a dry skillet over medium-low heat for four minutes.
