Monday, February 20, 2012

Red bell pepper pie

Is there anything more easy than this warm appetizer? I have been wanting to post this for so long but I never came round to do it. It just seemed too easy. Hardly any ingredients but the taste of the slightly warm pastry with the warm, soft but sweet red bell peppers, a hint of garlic and olive oil, is all you need.

Recipes with very little ingredients are usually my favourites. Time nowadays, is the biggest issue, so if we can prepare something delicious in a minimum of time, I will always prepared to try it out!

This little red pepper pie is lovely in small parts as appetizer but here in France it is more often served for lunch with a fresh, green salad on the side. A great balance between something buttery (with a certain amount of calories) and some fresh greens with just a dash of olive oil and balsamic vinegar.
Feels like spring is in the air!

Red bell pepper pie
4 Servings

2 tbsp olive oil
2 1/2 red bell pepper, sliced thinly
2 cloves of garlic, crushed
salt and pepper to taste
1 roll shortcrust pastry (you could also use puff pastry)

1. Preheat oven to 180 degrees
2. Heat olive oil in medium frying pan over medium heat
3. Add bell peppers and garlic, sprinkle salt and pepper and fry during 5 to 8min., or until peppers are nice and soft
4. Prepare pastry in an oven dish and cover bottom of pastry with bell pepper, garlic and oil mixture
5. Place dish in the oven and cook during 20min. or until pastry border has become golden brown.

Tip: You could replace the shortcrust pastry by puff pastry, this would make the final pie a little bit more greasy and moist.

1 comment:

  1. A beautiful looking appetizer, look forward to trying.



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