Pepper puff pie

Serves: 6

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Total Time: 55

Prep Time: 15

Cook Time: 40

• 4  red peppers, deseeded and cut into wedges
• 2  yellow peppers, deseeded and cut into wedges
• 2 tablespoon(s) olive oil
• 375 gram(s) pack ready-rolled puff pastry
• 2 medium eggs
• 2 tablespoon(s) crème fraîche
• 75 gram(s) Gruyère cheese, grated
• 2  garlic cloves, crushed
• 3 tablespoon(s) freshly chopped parsley

Method

1. Preheat oven to gas mark 6/200°C (180°C in a fan oven). Put red and yellow peppers on a baking sheet. Drizzle with olive oil and roast for 10 mins to soften.
2. Tip peppers onto a sheet of greaseproof paper. Unwrap pastry and put on baking sheet used to roast peppers. Scatter peppers over centre of pastry. Gather pastry sides up and over peppers to create a thick pastry rim.
3. Crack eggs into a jug, add crème fraîche and whisk lightly together with a fork. Add Gruyère cheese, garlic and parsley, and season generously with salt and freshly ground black pepper.
4. Carefully pour egg filling into centre of pie over peppers. Bake for 30 mins till pastry is crisp and golden.
5. Top tip: Vary the vegetables, depending on what you have.

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