Entrées
Colorful Bell Pepper Tart
I love how pretty this bell pepper tart looks. Love the colors, and pattern! It is actually quite easy to make. A light, delicious, and pretty tart!
Bell Pepper Tart Recipe
Recipe in French here. The French recipe uses ham and mozzarella, but I chose to use turkey and provolone instead. You can use any cheese or deli meat you like.
I will explain how to make the pattern on top of the tart with lots of pictures, but if you have a hard time doing it, then watch the video (though it is in French, it can be helpful to see the tart being made).
| Prep Time | 20 minutes |
| Cook Time | 30 minutes |
| Servings |
people
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Ingredients
- 2 Puff Pastry (store-bought)
- 1 yellow bell pepper
- 1 red bell pepper
- 1 orange bell pepper
- 1 green bell pepper
- several slices sliced turkey
- several slices sliced provolone
- 1 egg (for egg wash)
- salt
- pepper
Ingredients
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Instructions
- Rinse the bell peppers. Cut them in halves and remove the seeds. Cut them in stripes as pictured.
- Preheat oven to 390 degrees Fahrenheit. Place one sheet of puff pastry on parchment paper. If your puff pastry isn’t already rectangular-shaped, use a knife to cut it in a rectangle. With a knife, cut the puff pastry in equal-size stripes. See picture. Set aside some of the puff pastry so you have enough to make 2 horizontal stripes and 2 vertical stripes at the end, to frame your braiding.
- Now that you have a rectangle cut into stripes, place a vertical stripe at one end of one of the shortest sides of the rectangle.
- Flip every other horizontal stripe over the vertical stripe. See picture.
- Now place bell pepper stripes of one color vertically so as to make a vertical line of one color (I chose red.) See picture.
- Cover the vertical line of bell pepper with every other horizontal pastry stripes that you previously flipped over to the side. See picture.
- Cover the rest of the bell pepper that is still exposed with the other horizontal stripes that stayed flat on the parchment paper. See picture. So at this point, your vertical line of red bell pepper is completely covered. Now, you can add a bell pepper vertical line of another color (I chose orange), and repeat the same process as with the red bell pepper line (cover with the pastry stripes that were flipped over, and then cover with the pastry stripes that stayed flat on the parchment paper).
- Continue the same process, creating vertical lines with all other bell peppers, alternating colors, until you have used up all the puff pastry stripes.
- Once you are done making all your vertical bell pepper stripes, frame your pattern with stripes of puff pastry, i.e. place puff pastry stripes on each side of the rectangle. Press with your fingers.
- Set aside the puff pastry with the bell peppers for 10 minutes in the freezer. In the meantime, take your other sheet of puff pastry. It should be a rectangle of the same size as the one you used for your pattern. In the middle of the rectangle, place slices of turkey and cheese. Season with salt and pepper. With a pastry brush, brush part of an egg (egg wash) around your turkey and cheese. This will allow the top puff pastry to stick to the bottom puff pastry.
- Now remove the top pattern puff pastry from the freezer and place it on top of the bottom puff pastry so as to completely cover it. Note: this can be tricky to do. I recommend placing the top puff pastry with the parchment paper still under it, and then, once it is placed, gently remove the parchment paper from underneath. Press with your fingers all around the rectangle’s frame to ensure the top puff pastry sticks to the bottom puff pastry. With a pastry brush, apply egg wash on the top puff pastry.
- Bake in oven (on a baking pan covered with parchment paper) for 30 minutes. Enjoy warm.
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Bon Appétit!
French Mom
Summary
Recipe Name
Colorful Bell Pepper Tart
Author Name
French Mom Cooking
Published On
Excellent!…and quite an aesthetically appealing dish.
Thank you!
Very good idea to have a video description of this well adorned and tasty recipe which the kids will enjoy.
Thanks!