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Three-Color Roasted Pepper Terrine

The warm weather's here, which means it's time for salads and fresh dishes! Ingredients for 8 people yellow pepper mousse: 150g roasted yellow pepper. 120ml heavy cream. 2 whole eggs. salt. freshly ground black pepper. red pepper mousse: 150g roasted red pepper. same ingredients as the yellow pepper mousse above. green pepper mousse: 150g roasted green pepper. same ingredients as before. you'll also need: 1 rectangular glass loaf pan (24x12cm). olive oil for greasing the pan. parchment paper. cherry tomatoes and lettuce greens. Preparation To roast the peppers, you can follow the recipe here . Once done, peel them, remove the seeds, and set aside. Grease your loaf pan with olive oil, then cut a strip of parchment paper to fit inside the pan as shown in the photo. Brush the paper with oil too... Put the ingredients for the yellow pepper mousse in your blender or food processor. Blend until completely smooth. Season with salt an...

Apple Tartlets


Every apple dessert is delicious, and if you don't believe me, just look at these!





Details

Cost: €0.20 per tartlet
Prep time: 20 minutes + time for making the pastry


Ingredients

for about 20 tartlets
  • 150g flour.
  • 1 whole egg.
  • 75g butter at room temperature.
  • 1/2 tsp salt.

you'll also need

  • 6cm diameter tartlet molds.

for the filling

  • 800g peeled and cored apples.
  • 1 tablespoon sugar.
  • sugar for caramelizing.

Preparation

To make the pastry shells (you can do this ahead of time).
Mix the butter and flour together until it looks like wet sand.
Add the egg and salt, then work everything together just until it comes into a dough. Don't overwork the pastry or it'll turn tough.
Shape it into a ball, wrap it in plastic wrap, and pop it in the fridge for half an hour.
After 30 minutes, roll out the dough with a rolling pin. To keep it from sticking, sandwich it between two sheets of parchment paper.
Preheat your oven to 190°C.
Cut circles of pastry 2 or 3 cm larger than the opening of your molds. Turn the molds upside down and drape the pastry over the outside of each one.
 
If the dough gets too soft to handle, just stick it back in the fridge for a few minutes, then carry on.
Bake the molds upside down just as they are. Let them bake until the pastry turns a lovely golden color, then carefully remove the shells and let them cool completely.
 
To cook the apples, chop them into small cubes and put them in a pot with the sugar and 250ml of water. Cover the pot and cook over low heat without stirring, until the apples are tender but still hold their shape.
Let them cool, then drain off any liquid.
Just before serving, spoon the apple cubes into the tartlet shells, dust with sugar, and caramelize the top with a kitchen torch.


Enjoy your dessert!

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