Pepper, Ham & Goat’s Cheese Tatin

12 Jul

Here is another great recipe that I learned from my sister Sophie…. and as usual, it’s a fast BUT breathtaking one! It’s colourful, tasty and economic as well. Isn’t it a good news? Especially when you have to feed great tables of starving family members asking for variety in their plates…..

The other good news is that kids love it as well because it’s a little sweet and not too strong because we use fresh goat’s cheese. And if you want to keep it veggie, just remove the ham, it still tastes great!

Ingredients

  • 1 portion of puff pastry – preferably ready to use
  • 1 yellow pepper
  • 1 green pepper
  • 1 red pepper
  • 1 log of fresh goat’s cheese such as Petit Billy or Chavroux (no rind)
  • 2-3 slices of ham
  • 1-2 tbsp of demerara sugar
  • Olive oil
  • Salt & pepper
  • Coriander or Flat parsley

Method

Preheat your oven to 180°
Cut the peppers into 2, remove the stalks and the seeds, it gets faster if you quickly rinse them once opened…. Then cut them into long stripes 3-4 mm wide.
Also cut the ham into 3-4 mm stripes and the lenghth of the peppers. I usually cut the ham in the middle lenghthwise then cut it into stripes!

Drizzle a large frying pan with olive oil and get it hot enough to fry the peppers. Once they get a nice coloration and start to soften, sprinkle a tbsp of demerara sugar on top of it to enhance the caramelization.
Once the sugar has nicely coated the peppers, set them aside and quickly fry the ham in the same pan to get it slightly caramelized but not dried.

Turn off the fire and pour the peppers back to the pan. Quickly mix them altogether and nicely spread them in a large tart dish.
Unroll your puff pastry on top of the dish and fold back into the dish the excess of puff pastry.*


Bake it for 15-20 minutes until the puff pastry os thoroughly cooked and gets a nice golden brown colour.
As the tart is still hot, turn it upside down on a serving plate.**


Let it cool down a little and drop little portion of goat’s cheese the size of cherry all over the tart. It will get slightly hot without melting.
Finish with some coriander or parsley leaves.
Serve it hot or cold, on a buffet or as a starter with a bunch of mixed leaves.

*You can also make individual tarts for starter. Use tartlets pan and process the same way. It will make 6-8 tarts about 10cm diameter.

**If you wait too long, the sugar caramel will get hard and stick to the bottom of the dish. If this happen, quickly put your tart back in the oven to soften the caramel.

One Response to “Pepper, Ham & Goat’s Cheese Tatin”

  1. Angélique Sochard July 12, 2012 at 5:27 pm #

    Cette recette m’a tellement donné envie que je suis allée rapidement acheter ce qu’il me manquait pour la réaliser ! Il me restait du poulet, que j’ai mis à la place du jambon, ce fût un vrai régal !!! Merci pour cette bonne idée !!!

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