Red pepper tarte tatin

Preheat the oven to 200°C.

Cut the peppers into large chunks, then sauté in a 20 cm cast-iron pan with the butter, thyme and salt.

Add the sugar and cook until caramelised.

Top with the pastry, tucking in any excess, then bake for 15–20 minutes, or until golden. Allow to stand for 5 minutes, then carefully invert onto a serving plate.

Cook's note: Vivid red peppers have a natural sweetness that lends them perfectly caramelisation for this recipe. I'm always amazed that such a short list of ingredients results in something that's so impressive to look at and substantial to eat!

Turning your upside-down tart onto a serving dish is nothing to stress about. Once it’s nice and golden, run a knife around the edge of the crust. Cover the pan with the serving plate, hold on tight, carefully ip it (it will be hot!) and remove the pan. The tarte will still be warm, so you can easily nudge the veggies or fruit into place. And it’s no biggie if the pastry crumbles slightly or your pièce de résistance is slighty off-centre – it’s meant to have that rustic look and will taste like a slice of heaven no matter any imperfections (which you can hide with a scoop of crème fraîche).

Browse more tart recipes here.