Ingredients:
200 g flour
100g cold butter
Salt
700 g bell peppers
4 tablespoons olive oil
Salt
Pepper
1-2 cloves garlic
3 tablespoons balsamic vinegar
2 tablespoons honey
1 tablespoon rosemary leaves
2 tsp capers
2 tablespoons black olives
Preparation:
For the crust, put the flour, the butter cut in small pieces, ½ teaspoon salt and 2-3 tablespoons cold water in a ball and knead into a smooth ball of dough. Wrap it in cling film and let rest in the refrigerator for 30 min.
Meanwhile, wash the peppers, pat them dry, cut the top and detach the seeds and cut them in rings (1cm).
In a skillet, heat the olive oil and sauté the pepper rings approx. 5 minutes. Season with salt and pepper. Peel the garlic, cut into thin slices and add to the peppers. Deglaze with balsamic vinegar, sprinkle the honey, caramelize the pepper rings briefly, then spread evenly and decoratively in the tart tin.
Chop the rosemary. Rinse and dry the capers. Spread the rosemary, the capers and the olives on the pepper rings.
Preheat the oven to 200°C.
Roll out the dough on a little bit of flour to the size of the tin and place it over the peppers push it down and tuck in the edges all round the inside of the pan. Pick the dough with a fork several times.
Put in the oven for about 35 minutes. Bake until the dough is golden brown.
Remove from oven. Let it cool for 3-4min and flip it onto a plate.