Peppers with Capers & Black Olives Spread Pie

· 2 red bell peppers

· 2 yellow bell peppers

· 2 green bell peppers

· 10 oz of "tapenade" (capers and black olives spread)

· 4 oz of pitted black olives

· 1 puff pastry sheet

 

Directions:

Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius),

Once washed, place the peppers on an plate and cook them in the oven for 30 minutes (return when half cooked),

Remove the peppers from the oven and let them cool down in a sealed plastic bag for 15 minutes,

Remove the skin and seeds and cut the peppers into large slices (1 inch),

Place the slices, alternating the three colors, in a buttered pie dish (12") and leave 1/2" from the edge of the dish empty,

Spread the "tapenade" all over the peppers,

Add the remaining pepper slices and the black olives,

Put the puff pastry sheet onto the dish squeezing the top inside the dish,

Bake in the preheated oven for 25 mn and let cool for 10 mn,

When lukewarm, to invert the pie, place a plate upside down over the pie and then turn it over.

The pie is now on the plate.

Serve cool.

Bon appétit !