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The partnership with Alvalle ends this month. I am happy to continue to find recipes to accompany their fresh products for a summer rich in flavors!
Colors sunny: a turmeric shortcrust dough spotted with chili powder, yellow, orange, green, red peppers, a fragrant olive oil and full of light. This is the blend I suggest to accompany the sublime Alvalle Gazpacho. These little “tatin” made of a rosette of colored peppers, on a shortcrust pastry, almost naturally flaky, will accompany with vitality and greed, this great explosive and fresh classic that is the Gazpacho Alvalle! You’ll see how easy and quick it is to make your own roasted peppers, and how delicious they are!
Recipe for about twenty mini “tatin”:
-1 brick of Alvalle Gazpacho
-8 peppers of various colors (orange, green, yellow, red)
-1 clove of garlic
-olive oil (as much as necessary)
Shortcrust pastry with turmeric and chilli:
-250g of flour
-120g of cold butter
-1 egg yolk
-1/2 teaspoon turmeric
3-5 good pinches of chili powder
-cold water
-salt flower for the finish
For this recipe, it is better to start the day before! The peppers will be even better!
You probably don’t need 8 peppers for this recipe, but they are so delicious anyway that you can eat them as is!
Preheat the oven on the top rack (it’s best to avoid rotating heat).
Place all peppers on a baking sheet. They will need to be cooked for about 30 to 40 minutes. We will see that they do not all cook in the same way depending on their color.
Place under the top grill of the oven (as close as possible). Leave for 7 to 8 minutes, then turn each bell pepper a quarter turn. Repeat this operation 4 times (once per side presented) each time leaving 7 to 8 minutes. The picture below shows the first phase. The peppers are burning! But that’s what we want! The green one on the top left in the picture has a burnt side, well they all have to be like that on all sides!
Peppers should be black on all sides. It’s just the skin that is burned and not consumed! So don’t worry!
Put all the peppers in a plastic bag or in an airtight box as soon as they come out of the oven. Allow to cool to room temperature in the closed bag.
When the peppers are cooled, they are soft. Peel them by hand, removing the burnt skin and the seeds inside. It’s a lot less tedious than it sounds!
Cut peppers into strips.
Place them in a bowl and cover with olive oil with a crushed garlic clove.
Let stand overnight under cling film.
The next day, prepare the shortcrust pastry by putting the flour, turmeric, hot pepper and cold butter cut into cubes in a bowl.
With a robot, it’s always easier! You will have to use the sheet (the “K” of kitchenaid or kenwood). Mix until sandy. Add the egg yolk.
Mix again and add cold water. The water should be added slowly. When the dough forms, it’s good!
Form a ball. Do not work on it anymore!
Put the dough in cling film for one hour in a cool place.
After this time, roll out the dough on a floured work surface or on baking paper. Cut out 8 to 10 cm diameter dough impressions.
We choose the size we want!
Put on a baking sheet and bake at 180°C for a good twenty minutes…
…until the dough is golden brown. Let cool on rack.
Drain the peppers on a paper towel (don’t remove all the oil either, just the excess!!).
Cut the bell pepper strips into even thinner strips.
Then arrange in concentric circles on the shortcrust pastry discs!
We can see here that the dough has almost a natural flakiness! You can sprinkle a little fleur de sel on top of the pies just before serving!
