Yellow pepper tarte tatin

by Jeanne on June 25, 2008

in Click, Photography, Recipes - vegetarian, Vegetable side dishes

20080615 PepperTarteTatinTitle Yellow is the easiest colour for the human eye to see and is therefore often used in visibility clothing.

In heraldry, yellow signifies honour and loyalty.

For years yellow ribbons were worn as a sign of hope as women waited from their men to come marching home from war.

Yellow is the colour of  mourning in Egypt.

Color researchers believe color yellow to increase self-esteem and strengthen the overall well-being.

In Japan, yellow signifies courage.

Calling somebody yellow or yellow-bellied is to call them a coward. 

The term "yellow pages" was coined in 1883 when a printer in Wyoming ran out of white paper while printing a business directory and used yellow instead.

In Islamic art yellow signifies the sun or the element of air.

According to the doctrines of feng shui, yellow is an excellent colour for children's rooms or the family room – but using too much in a baby's room might make them cry more!

All school busses in the USA are painted yellow.

Sending yellow roses used to be a symbol of jealousy or dying love, but today yellow roses are seen to symbolise friendship (as opposed to the romance of red or pink roses).

Both Lance Armstrong's LiveSTRONG Foundation and Marie Curie Cancer Care have chosen yellow to represent themselves – LiveStrong via its yellow wristbands and Marie Curie through fields of daffodils. 

In motor racing, a solid yellow flag means caution – hazard on track.

Zimbabwe is one of many countries that has yellow in its flag, but one of very few where the government lost an election and now plans a second round of voting… without an opposition party.

For over 100 years lawyers have been taking their notes on yellow legal pads.  Nobody is sure exactly why they are yellow.

3M have trademarked the canary yellow colour of their original Post-it notes.

Yellow is popular with lyricists, featuring in such hits as Tie a Yellow Ribbon, Mellow YellowGoodbye Yellow Brick Road, Yellow Rose of TexasYellow Submarine, Yellow and the unforgettably-titled Itsy Bitsy Teeny Weeny Yellow Polka-dot Bikini.

Has all that yellow trivia made you hungry?  Well then, let's get down to the business of cooking!  I have written before of the history of the tarte tatin, an upside-down caramelised apple tart. I mixed things up a little by substituting pears for apples to create a pear and cardamom tarte tatin, but for ages I've been dying to try a savoury version of this classic tart.  The arrival of a bag of perfect yellow peppers and the yellow theme of this month's special Click event (to raise funds for fellow-blogger Bri and her battle against breast cancer) seemed like the perfect opportunity.  So check out my picture below, which is my entry for this month's Click, and then click here to make a donation towards Bri's holistic treatments for one year.  If you donate $25, you will also be entered into a prize draw with some amazing prizes, including a book donated by me :)

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YELLOW PEPPER TARTE TATIN (serves 2)

Ingredients:

2 Tbsp olive oil
2-3 peppers, cut into strips
4-5 silverskin pickled onions, halved (optional)
1 Tbsp runny honey
1 Tbsp white wine vinegar
Salt & pepper
ready rolled puff pastry

Method:

Heat the olive oil in a skillet and lay the strips of pepper on the base of the skillet in a pretty pattern.   If using, place a few silverside onions between the strips and one in the centre, cut side down. 

Drizzle the peppers with honey and vinegar and cook on medium heat for 15 minutes without stirring.  Add salt freshly ground black pepper and remove from the heat.

Cut a circle of puff pastry slightly larger than the base of the skillet (I have a skillet with a lid and tracing round the rim of the lid is useful for this!).  Cover the peppers in the skillet with the puff pastry, using a spoon to tuck it in at the edges of the pan so as to cover all the peppers. 

Bake at 200C for 20-25 mins till pastry is puffed and golden.  Remove from the oven, leave to cool for a few minutes, then place a large plate upside down on top of the skillet.  Carefully flip the plate and skillet over and lift the skillet off so that the tarte tatin remains on the plate. 

I served mine with a big green salad, but you could also serve this as a vegetable side dish.  The sweetness of the peppers lend themselves perfectly to caramelisation, but I did love the added zing of the little silverskin onions.  Next time I might try an entire tarte tatin of silverskin onions :) 

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Other bloggers who made tartes tatin:

Ximena of Lobstersquad made tomato tarte tatin

  Bea of La Tartine Gourmand made ratatouille tarte tatin

Haalo of Cook (Almost) Anything at Least Once made pineapple and ginger tarte tatin

Johanna of The Passionate Cook made a shallot and pancetta tarte tatin

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{ 18 comments… read them below or add one }

Nicisme June 25, 2008 at 8:57 pm

Oooh, very nice Jean and great photos too! I’ve made an onion one before, but not one with peppers.

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courtney June 25, 2008 at 9:27 pm

Beautiful. Ilove how the peppers carmelize. I nice semi savory dish that will go perfectlt with a salad and a chilled white wine.I have yet to make a Tarte Tatin, but I love this twist.

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Peter June 25, 2008 at 9:41 pm

A stunning photo and you’re using one of my favourite veggies…roasted peppers!

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Dragon June 26, 2008 at 2:35 am

Wow! The photo is stunning and I’m sure it tastes even better. :)

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Catering Equipment June 26, 2008 at 4:26 pm

Looks better than a desert!

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cookinpanda June 26, 2008 at 10:28 pm

Absolutely gorgeous and simple. I can imagine this being quite the crowd pleaser. It just looks so damn good.

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Elise June 27, 2008 at 4:53 am

What a completely wonderful wild idea! Brilliant. Thank you.

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barbara June 27, 2008 at 5:10 am

A fabulous idea to use peppers Jeanne. It would be nice using red and yellow peppers also. I make a savoury version with red onions.

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nina June 27, 2008 at 7:37 am

I love the sweetness of yellow peppers. I loved every bit of your post. Very interesting!!!

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Patricia Scarpin June 27, 2008 at 5:46 pm

What a fabulous way of using yellow, Jeanne! I love the idea of a savory tarte tatin.

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Michelle June 27, 2008 at 11:04 pm

Oopsie, Johanna’s link is empty.
I’ve always wanted make a tarte tatin and this one looks scrumptious! Thanks for reminding me, really have to try making one soon.

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Kit June 28, 2008 at 11:15 am

This looks stunning and perfect for English summer lunches, where you need a splash of warmth but the illusion of salad weather! – I’ll have to try it now we’re over here.

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african vanielje June 29, 2008 at 1:40 pm

The click event for Bri is fabulous and it is so reassuring to know that relative strangers can find it in their hearts to reach out to someone in need. I love tarte tatin, in sweet and savoury forms. Yours looks delicious, and although I hardly ever wear or decorate with yellow, it is a fab colour and yellow peppers are a favourite. Love the photo’s

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Mallika June 29, 2008 at 7:52 pm

Looks wonderful. I always thought Tarte Tatin was sweet for some off reason. The yellow peppers are a lovely twist.

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Helen June 30, 2008 at 12:00 pm

Hi Jeanne, Your tart tatin looks absolutely stunning. I love the idea of using peppers. I bet it tastes pretty damn fine too! Thanks for the facts – I never knew that about the yellow pages!!

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Susan from Food Blogga July 1, 2008 at 9:35 pm

Puff pastry with yellow bell peppers and honey? I’m in love!

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Becky July 18, 2008 at 2:51 am

wow – now this is something i’ve never seen before. apple tatin, cherry tatin yes, but peppers? it looks amazing!

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Jeanne July 23, 2008 at 12:28 pm

Nic – after tasting how the little silverskin onions on this one turned out, I actually vowed that the next savoury tarte tatin I make will be with onions in some form :)
Courtney – it is actually a perfect, easy and elegant lunch as you say with a salad and a glass of wine – and prettier than most omelettes (my other light standby!). Once you make a savoury tarte tatin, there’s no going back ;-)
Peter, Dragon, Cookinpanda & Elise – glad you liked the photo, and I assure you that it tasted even better! There’s somethign abotu the concentrated sweetness of a caramelised pepper that’s so special…
Barbara – buoyed by the success of this tatin, I will definitely try one with red peppers – or possibly red AND yellow!
Nina – glad you liked the yellow trivia :)
Patricia – as I said to a previous commenter, once you try a savoury tarte tatin, there’s no going back ;-)
Michelle – oops, will fix that! And yes, yes – make one! You’ll be so glad you did!
Kit – you are so right. I theory, you know it’s summer and you should be having fabulous salads… but in practice you want something warm. This gives you some of your five-a-day AND you get a warm lunch. Result!
African Vanielje – the sense of community among food bloggers is one of the most rewarding things about blogging, isn’t it? And I also don’t wear or decorate with yellow, but it does make some spectacular food & food photos – glad you liked mine!
Mallika – you are right – traditionally a tarte tatin is sweet (the original uses apples) but I have seen a couple of savoury ones and was just fascinated. Now that I have tasted one, I’m hooked!
Helen – I must say, the yellow peppers were a good bet as they caramelised beautifully and tasted wonderful. And as for the trivia… what can I say, I’m a sad trivia buff :o)
Susan – wait till you try it – a happy happy marriage of flavours and textures!
Becky – savoury tarte tatin is the way forward (although the sweet ones are heavenly too!)

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