for 4 person

Peppers

2	yellow and red peppers, cut into strips
3	red onions, thinly sliced
2 tbsp	olive oil
½ tsp	salt

Topping

1 tin	peeled cherry tomatoes (approx. 400 g)
3	garlic cloves, squeezed
2 tbsp	tomato puree
1 tbsp	olive oil
½ tsp	ground cumin
½ tsp	chilli flakes
½ tsp	salt
1	puff pastry dough, rolled into a rectangle (approx. 25 x 42 cm)
1	egg, beaten
100 g	feta, crumbled

To bake

4	eggs
a little	sea salt
¼ bunch	coriander, torn into pieces

How it's done

Peppers

Mix the peppers, onions, oil and salt, transfer to a baking tray lined with baking paper.

To roast

Approx. 20 mins. in the centre of an oven preheated to 220°C. Remove.

Topping

Mix the cherry tomatoes with all the other ingredients up to and including the salt. Roll out the pastry, place on a baking tray lined with baking paper, prick firmly with a fork. Cut off approx. 1 cm all the way around. Brush the edges with a little egg, place the pastry rim on top, press down gently. Brush the tart base and the rim with the remainder of the egg, spread the cherry tomato mixture over the base along with the peppers, onions and feta.

To bake

Approx. 15 mins. on the bottom shelf of an oven preheated to 220°C. Remove, make 4 little wells using a spoon. Crack the eggs one at a time, slide them carefully into the wells. Return the tart to the oven for approx. 10 mins. Sprinkle with fleur de sel and coriander.

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