Sweet Pepper Tarte Tatin Recipe

Name: Sweet Pepper Tarte Tatin
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/4 cups all-purpose flour; 1/2 tsp. salt; 5 Tbs. olive oil; 4 to 5 Tbs. cold water; 2 large red or yellow bell peppers, cut into 1 1/2-inch strips; 1 large red onion, cut into 1/2-inch slices; 2 Tbs. olive oil; 3 Tbs. balsamic vinegar; 1 Tbs. fresh thyme leaves; 3 Tbs. brown sugar; 3 Tbs. slivered almonds; 3 Tbs. raisins

Servings: persons

1 1/4 cups all-purpose flour
1/2 tsp. salt
5 Tbs. olive oil
4 to 5 Tbs. cold water
2 large red or yellow bell peppers, cut into 1 1/2-inch strips
1 large red onion, cut into 1/2-inch slices
2 Tbs. olive oil
3 Tbs. balsamic vinegar
1 Tbs. fresh thyme leaves
3 Tbs. brown sugar
3 Tbs. slivered almonds
3 Tbs. raisins

1
To make Crust: Combine flour and salt in bowl.
2
Stir in oil.
3
Add water, and stir just until soft dough forms.
4
Wrap in plastic wrap, and refrigerate 30 minutes.
5
Preheat oven to 450F.
6
To make Topping: Place peppers and onion on baking sheet, and toss with oil, 1 Tbs.
7
vinegar and thyme.
8
Season to taste with salt and pepper.
9
Roast 30 minutes, or until vegetables begin to brown and caramelize, shaking pan several times.
10
Reduce oven to 400F.
11
Bring brown sugar and remaining vinegar to a boil in saucepan.
12
Reduce heat, and cook 1 minute, or until thick.
13
Pour mixture into bottom of 9-inch pie pan.
14
Arrange peppers and onions in pan.
15
Sprinkle with almonds and raisins.
16
Roll out Crust dough to 10-inch round.
17
Place on top of filling, tucking excess into sides of pan.
18
Bake 25 to 30 minutes, or until crust is golden.
19
Let rest 5 minutes, and invert onto platter.
20
Cut into wedges, and serve warm.

2467

kcal

Calories

213

Fat

130

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 1/4 cups all-purpose flour, 1/2 tsp. salt, 5 Tbs. olive oil, 4 to 5 Tbs. cold water, and more.

Yes, Sweet Pepper Tarte Tatin falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Sweet Pepper Tarte Tatin

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions