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Bell pepper tatin
A savory tarte tatin made with confit bell peppers on a soft viennois bread base, enhanced with a fragrant pesto sauce.
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Kneading the viennois dough, bulk fermentation, scaling and shaping
Techniques covered
- Kneading Viennese bread dough with a mixer
- Balling up dough
- Dough proofing
- Forming a glutinous network
- Shaping bread dough
- Flour a work surface
- Making a pesto
- Mixing a preparation in a food processor
- Emulsifying in a food processor
- Removing the seeds from bell peppers
- Cutting bell peppers
- Steam-cooking
- Making confit bell peppers
- Assembling a tarte tatin in a mold
- Assembling a vegetable tatin
- Rolling out bread dough
- Final proof & dough rising
- Egg washing a dough with a brush
- Glazing with olive oil
- Baking a vegetable tatin
- Cooling on a wire rack
- Using a brush
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