Grilled Pepper Tomato Tart

Time	Servings	Difficulty
01:15	4	Easy

Introduction

This grilled tomato and pepper pie is one of the most gourmet vegetarian recipes. It puts color on the table or in the picnic. The homemade shortcrust pastry is fragrant with a bit of parsley, the tomato sauce is a bit thick and the roasted peppers are super tender.

To make this recipe I used:

A quick bite
A rectangular tart mold for 4 people

The extra thing:

Serve with green salad
Add a little garlic in the tomato sauce

Ingredients

	Pastry
	125 g flour
	1 tsp baking powder
	1 pinch salt
	50 g unsalted butter
	50ml water
	1 tbsp parsley
	Tomato sauce
	15 cl tomato coulis
	0.5 vegetable stock cubes
	1 shallot
	1 tsp tomato concentrate
	Garnish
	2 yellow bell pepper
	2 red bell pepper
	2 green peppers

Instructions

1 Finished	Prepare the shortcrust pastry Melt the butter and heat the water. Mix all the ingredients in a bowl to form a homogeneous mixture. Make a ball, film and reserve in the refrigerator for 1 hour.
2 Finished	Roast the peppers Preheat the oven to 200°C. Arrange the peppers on a baking sheet. Put in the oven and cook for 25 minutes so that the peppers are well grilled. Remove the skin from the peppers and the seeds. Leave to cool and cut into strips. To book.
3 Finished	Prepare the tomato sauce Peel and chop the shallot. To book. Mix all the ingredients in a saucepan. Bring to low/medium heat, cover and cook for 10 minutes. Adjust seasoning.
4 Finished	Assemble the pie Preheat the oven to 190°C. Roll out the shortcrust pastry on a floured work surface. Grease a pie pan and line the dough in it. Prick the dough with a fork or a skewer. Top with tomato sauce and arrange the roasted peppers over the tomato sauce. Salt and bake for 25 minutes at 190°C.