With peppers and onion tart
Instructions
Heat the oven to 200° c (thermostat 6).
Cook the pasta Fund for fifteen minutes.
Meanwhile, blanch the tomatoes, raffreddateli, Peel, remove the seeds and cut into pieces.
Peel the onions and chop finely.
Heat 4 tablespoons oil in a saucepan.
Add the tomatoes and the tomato paste.
Seasoned with oregano, sugar, salt and pepper.
Cook for about 15 minutes over a low heat until some of the water of tomatoes has evaporated.
Mash with a wooden spoon to get a thick puree.
Add half of the Parmesan cheese, stir and let cool.
When the pasta is done cooking, lightly beat the egg white.
Brush the bottom of flan and cover with the rest of the Parmesan.
Let the dough rest in his mold.
melt the butter in a skillet.
Fry the onions until they become tender, without leave to cook.
Sprinkle with thyme.
Add salt and pepper.
Let cool.
Turn on the grill.
Put the peppers as close as possible to the heat source.
Turn them over often to swell and break the skin.
Then remove the peppers from the oven.
Bring it to 170 degrees (5 thermostat).
Peel the peppers under cold water.
Cut them in half, remove the seeds and pith.
Cut each pepper half into three broad stripes.
Pour the onions on the bottom of the far; even the surface with a spatula.
Cover with the tomato puree.
Garnish with pepper strips with alternating colors.
Watered with the remaining oil.
Bake for 30 minutes.
Serve hot or warm.
Ingredients and dosing for 6 persons
- == 1 yellow pepper
- 1 red pepper
- 1 green pepper
- 500 g of ripe tomatoes
- 3 big onions
- 4 tablespoons of grated parmesan cheese
- 6 tablespoons of olive oil
- 1 tablespoon of tomato paste
- 50 g of butter
- 1 egg whites
- 1/2 teaspoon of oregano
- 1/2 teaspoon of sugar
- 1/2 teaspoon of thyme
- 1 bottom of dough brisée (22 cm diameter)
- Salt
- Pepper