Thursday

La Coca (Mexican tomato and red pepper tart)









Ingredients :
6 red and green peppers
1 onion
1 tin tomatoes
1 tablespoon olive oil
1 packet puff pastry

Recipe :
Brown the onion in the olive oil at a medium heat.
Wash and chop the peppers and add to the pan.
Strain the tomatoes and add to the pan, chop roughly.
Cover, then cook for 20 minutes over a medium heat.
Take lid off and cook for a further 20 minutes to reduce liquid.
Preheat oven to 450°F (235°C).
Line a pie dish with pastry.
Fill with mixture.
Cook for 30 minutes.
Serve warm or cold.