Upside-down pie with peppers and olives
Description
The pastry is simple and quick to prepare. Everyone knows and loves sweet upside-down pies, but savory pies can also be a great addition to the table. For example, meat, chicken, vegetable, or mushroom upside-down pies. There are even upside-down pizzas. You can use puff pastry, shortcrust, or pourable dough. The pastry is ready. Serve at the table.
Instructions
- 1
Step 1
Wash the bell peppers, dry them, and roast in an oven preheated to 220 degrees for about 35–40 minutes, turning frequently. Place the roasted peppers into a pot, cover with a lid, and let cool. Remove the stems, seeds, and peel off the thin outer skin. Cut the peppers into long strips.
- 2
Step 2
Crush the green olives with the blade of a broad knife, remove the pits, and coarsely chop. Drain the anchovies from the oil, cut into medium pieces, mix with the olives, then add the grated cheese, chopped thyme leaves, and salt.
- 3
Step 3
In a baking pan (or skillet), melt the butter, add the sugar, and let it caramelize. Remove from heat, arrange the bell pepper slices, and let the pan cool. Place the olive and cheese filling over the peppers, cover with a sheet of puff pastry, seal the edges, prick the dough with a fork, and bake the pie in a preheated oven at 220°C for about 25 minutes.
- 4
Step 4
Let the finished pie stand in the pan for a few minutes to cool slightly. Then turn the pie onto a serving plate, garnish with olives, fresh thyme, and serve warm or cold.