Recipe Card

Individual Red Pepper and Onion Tartes Tatin


  • 20 Jus-Rolâ„¢ 152mm Puff Pastry Rounds, thawed
  • 6 Large red onions, peeled and cut into wedges
  • 6 Large red peppers, deseeded and cut into chunks
  • Olive oil, for drizzling
  • Salt and pepper
  • Fresh basil for garnish

Equipment required

  • Frying pan
  • Knife


  1. Preheat oven to 220°C/425°F/Gas Mark 7
  2. Place prepared vegetables on heavy baking sheets, drizzle with oil and roast in a hot oven for 15 - 20 minutes, or alternatively chargrill.
  3. Allow to cool and then divide evenly between 12 individual shallow tart tins, or similar, and season.
  4. Top with pastry rounds and tuck edges into sides of tin. Bake for 12 - 15 minutes.
  5. To serve, invert onto plates and garnish with basil leaves.