cafereineke's Notes:
Expand4 red peppers Ask a question about this ingredient
2 pieces garlic Ask a question about this ingredient
1 small onion Ask a question about this ingredient
1 tablespoon tyme leaves Ask a question about this ingredient
1 tablespoon parsley Ask a question about this ingredient
3 tablespoons olive oil Ask a question about this ingredient
0,5 cups ricotta cheese Ask a question about this ingredient
0,5 cups peccorino Ask a question about this ingredient
2 eggs Ask a question about this ingredient
handfuls pine nuts Ask a question about this ingredient
Cut the peppers, garlic and onion in big chuncks and put them on low fire with the olive oil, tyme leaves and parsley. Leave on the lowest fire for 1,5 to 2 hours, or until the peppers are completely soft.
Ask a question about this stepPre heat the oven at 180 (Celsius) and cover up a oven dish with the puff pastry.
Ask a question about this stepTake the peppers from the fire and blender them, eather by hand or with a mixer. Add all ingredients and stir firmly until you have a consistent blend.
Ask a question about this stepBake the tarte in 45-60 minutes and serve with a simple green salad.
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Selmelier works at Meadow, a shop that specializes in salt.
