There is something so satisfying about a simple recipe made with just a handful of ingredients. This puff pastry with sautéed bell peppers is one of those recipes: flaky, golden pastry topped with sweet, tender peppers slowly sautéed with olive oil, garlic, and fresh herbs.
It is incredibly easy to make but looks beautiful enough to serve when you have guests. I love making it when I want something quick but still homemade and full of Italian flavor.
The key is to cook the bell peppers slowly, allowing them to become soft, sweet, and slightly caramelized before they go onto the pastry.
Tips for Perfect Puff Pastry
Don’t skip preheating the oven. Puff pastry needs a hot oven to rise properly and become crisp and flaky.
Cook the peppers before adding them to the pastry. Raw peppers release too much moisture as they cook, which can make the pastry soggy.
Don’t overload the pastry. A thin, even layer of peppers will give you the best balance between flaky pastry and sweet peppers.
Keep the pastry cold. If the puff pastry becomes very soft while you’re preparing it, place it in the refrigerator for 10–15 minutes before baking.
Let the peppers cool slightly. Adding very hot peppers directly to the pastry can make the dough softer and harder to work with.
How to Serve this Puff Pastry with Sautèed Bell Peppers
This puff pastry with sautèed bell peppers is delicious served warm or at room temperature.
Cut it into small squares and serve it as an Italian-inspired appetizer or aperitivo. It is also delicious alongside a simple salad for a light lunch or dinner.
For an extra Italian touch, serve it with a little freshly grated Parmigiano Reggiano and fresh basil.
Puff pastry with Sutèed Bell Peppers
This puff pastry with sautéed bell peppers is one of those recipes: flaky, golden pastry topped with sweet, tender peppers slowly sautéed with olive oil, garlic, and fresh herbs.
6-8
servings20
minutes35
minutesKeep the screen of your device on
Ingredients
1 1 Sheet of puff pastry, frozen
2 2 Red Bell Peppers
2 oz 2 Yellow or Orange Bell Peppers
1 cup 1 Mozzarella Low-Moisture, shredded
1/2 cup 1/2 Grated Parmesan Cheese
2 tbsp 2 Extra Virgin Olive oil
1 1 Clove of Garlic
1 tbsp 1 Fresh Parseley, chopped
1 tsp 1 Kosher salt
3 3 Large Eggs
1/2 cup 1/2 Kalamata Olives, pitted
1 tbsp 1 Cappers
Black Pepper to taste
Directions
- Remove the puff pastry from the freezer and let it thaw according to the package directions. Keep it refrigerated until you are ready to use it so it stays cold and easy to handle.
- Wash the bell peppers, remove the stems and seeds, and slice them into thin strips.
- Heat the olive oil in a large skillet over medium heat. Add the sliced garlic, parseley, olives and cappers and cook for about 1 min seconds, just until fragrant.
- Add the bell peppers, season with salt and black pepper, and sauté over medium-low heat for 15–20 minutes.Stir occasionally and allow the peppers to soften slowly adding some water. You want them tender, sweet, and lightly caramelized rather than browned too quickly.
- Remove from the heat and let them cool slightly. Preheat your oven to 400°F (200°C).
- Unroll the puff pastry into a baking pan, keeping the parchment paper underneath. Prick the center of the pastry several times with a fork. This helps prevent the center from puffing up too much while baking.
- In a bowl, beat the eggs with a pinch of salt and black pepper. Add the sautéed bell peppers and mozzarella to the beaten eggs and mix well until everything is evenly combined.
- Sprinkle a little grated Parmigiano Reggiano over the top. Bake for 20–25 minutes, or until the puff pastry is puffed and golden brown and the egg filling is fully set.
- Remove from the oven and let it rest for 5–10 minutes before slicing. Serve warm or at room temperature.
