Ingredients:

  • 3 large bell peppers (various colors, about 1 lb 8 oz / 700g total)
  • 2 tablespoons olive oil, plus more for drizzling
  • Salt and freshly ground black pepper, to taste
  • 4 tablespoons (1/2 stick) unsalted butter, cubed
  • 1/2 cup packed light brown sugar, about 3.5 oz (100g)
  • 1/4 cup balsamic vinegar, good quality
  • 1 tablespoon fresh thyme leaves
  • 1 sheet (14.1 oz/400g) frozen puff pastry, thawed in the refrigerator
  • 1 large egg, beaten (for egg wash)

Instructions:

  1. Preheat oven to 400°F (200°C). Toss bell peppers with olive oil, salt, and pepper. Roast until skins are blistered and softened, about 30 minutes, turning occasionally.
  2. Place roasted peppers in a bowl, cover with plastic wrap, and let cool slightly. Peel off the skins, remove seeds and membranes, and cut into 1-inch slices.
  3. In the oven-safe skillet, melt butter over medium heat. Add brown sugar, balsamic vinegar, and thyme. Cook, stirring constantly, until sugar is dissolved and the mixture is bubbling gently, about 3-5 minutes.
  4. Arrange the bell pepper slices in a single layer over the caramel in the skillet, overlapping slightly.
  5. Roll out the puff pastry on a lightly floured surface to a 10-inch circle. Carefully place the pastry over the peppers, tucking the edges down inside the skillet.
  6. Brush the pastry with egg wash. Bake in the preheated oven until the pastry is golden brown and puffed, about 20-25 minutes.
  7. Let the tart cool in the skillet for 5-10 minutes. Place a serving plate over the skillet, then carefully invert the tart onto the plate.
  8. Serve warm, garnished with fresh thyme leaves (optional).