Leek and bell pepper puff pastry tart with potatoes, a perfect main course also ideal as an appetizer and great for the Easter Monday picnic.
Ideal at any time, the leek and bell pepper puff pastry tart with potatoes is an upside-down tart that is really easy to make and delicious, very colorful and perfect for making a good impression with guests.
It is made in a few simple steps.
Below is another recipe with puff pastry placed over the other ingredients.
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 10 Minutes
- Portions: 1 rectangular puff pastry sheet
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients
- 1 roll puff pastry (rectangular)
- 1 red bell pepper
- 1 yellow bell pepper
- 1.75 oz leek (cleaned, excluding waste)
- 4 tbsps extra virgin olive oil (plus more for brushing)
- 3 potatoes (medium)
Tools
- 1 Knife
- 1 Cutting board
- 1 Baking pan
- 1 Parchment paper
- 1 Towel
- 1 Brush
- 1 Fork
Steps
To make the Leek and Bell Pepper Puff Pastry Tart with potatoes, wash and dry the potatoes and bell peppers.
Cut them into strips as in the photo.
Remove the outer part of the leek with a small incision and cut it into rings.
Spread oil and salt on the surface of the parchment paper with which you have lined a pan suitable to contain the opened puff pastry roll.
Distribute the vegetables evenly.
Cover the vegetables with the puff pastry, making it adhere well.
Just press gently with your hands.
Prick it with the tines of a fork and brush with a little extra virgin olive oil.
Bake in a preheated ventilated oven at 392°F for 30 minutes or until the surface of the puff pastry is nicely golden,
Let it cool before flipping.
