Pepper-Onion Tart with Thyme




For an 8×8 sheet of puff pastry dough
(50-60 Bites)

Some oil for the pan

2 medium sized onions, cut into half rings
1 organic orange or red pepper, cut into thin strips
1 tsp salt
10 sprigs of fresh thyme, cleaned, stripped
5-6 kalamata olives, pitted, chopped
1 sheet frozen puff pastry, defrosted*

Heat the olive oil in a small skillet. Add the onions and peppers and keep stirring until softened for abt. 10-12 minutes. Sprinkle with the salt and keep stirring while peppers and onions loose moisture.
Add half of the thyme and the olives and reduce the heat to a simmer. Cook for about 30-40 minutes, stirring occasionally. Do not burn the onions.

Preheat the oven to 350˚F. Lay out the puff pastry sheet* on a baking sheet and spread the pepper-onion mix evenly over the dough. Bake in the center of the oven for abt. 25-30 minutes, or until the dough is golden brown. Broiling for a quick minute helps to add more color, watch – it also will burn the onions quickly!

Remove the pastry from the oven, sprinkle with more of the herbs, transfer to a cutting board and cool until it can be cut into bite size rectangles. Serve warm.
* I recommend to use up remaining defrosted pastry sheets within a week, as edges tend to dry out and become crumbly. ©

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