• 4 roasted and peeled orange bell peppers
• 4 roasted and peeled red bell peppers
• 4-5 tbsp. olive oil
• 750 g tomatoes, peeled, deseeded and coarsely chopped
• 2 cloves of minced garlic
• Salt and pepper
• 2 tbsp. finely chopped thyme
• 1 red chili, deseeded and finely chopped
• 10 slices frozen puff pastry, thawed
• 1 egg yolk
• 2-3 tbsp. finely chopped basil or parsley

Directions

1. Cut the peppers into long strips about 1 cm wide.
2. Heat 2 to 3 tablespoons of oil and fry the tomatoes for about 20 minutes, until the liquid has evaporated.
3. Add the garlic, salt, pepper, thyme and chili and let the mixture simmer for about 10 minutes until the sauce has thickened.
4. Lay the slices of dough together and roll them into one piece of approximately 45 × 20 cm and 3 mm thick.
5. Cut a strip of dough on each side of 1 cm by 2 cm from the dough sheet and paste the strips on the edge of the dough with some water to stick it in place, so that there is a raised edge.
6. Place the dough on a lined baking tray and prick the dough with a fork regularly.
7. Whisk the egg yolk with 1 teaspoon water and use it to brush the dough.
8. Bake the dough for about 10 minutes in the middle of the oven at 210°C.
9. Turn the oven back to 190°C.
10. Divide the tomato mixture over the dough and divide the pepper strips.
11. Brush the peppers very thinly with oil and bake for 20 to 25 minutes in the middle of the oven.
12. Sprinkle the basil before serving it.