Oven Roasted Pepper with Artichoke
- Servings: 4
- Prep Time: 10m
- Cook Time: 25m
- Ready In: 35m
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Oven roasted pepper with artichoke. Red bell pepper with artichokes roasted in halogen (turbo) oven.
- 1 red bell pepper,cut into strips
- 2 tablespoons butter,melted
- 3 sheets filo pastry,cut into 8 equal rectangles
- 1 oz (30 g) walnut halves
- 8 antipasti artichoke quarters in oil
- 4 black olives,pitted
- 1 teaspoon fresh oregano,chopped
- 2 oz (60 g) blue cheese(Gorgonzola or Roquefort),crumbled
- freshly ground black pepper
Place red pepper strips on a baking dish. Preheat turbo oven to 392°F(200°C). Arrange the dish with pepper strips on to high grilling rack of turbo oven. Roast for5-6 minutes. Remove oven roasted pepper from the oven.
Reduce heat to 347°F (175°C) and place the lower grilling rack inside. Lightly brush deep round fluted loose-bottomed tart pan with butter. Layer the sheets of pastry on top of each other. Brush the top layer with melted butter.
Layer each pan with square of pastry. Press it into the sides of the pan and brush each layer of pastry with melted butter first. Add three more layers. Arrange each square a quarter of the way around each pan. Put the pans on the lower rack of turbo oven. Bake for 2-4 minutes,until light golden.
Divide the walnuts,peppers,artichokes,olives and oregano between the four pans. Season with black pepper and crumbled cheese over top. Bake for 3-5 minutes to melt the cheese. Remove oven roasted pepper with artichokes from the pan. Serve warm.