I have said it before. I will say it again.

Whoa, update!

Well. now that I am out of college and actually have time, perhaps I can start paying this blog a bit of due attention.

SO. How about an actual recipe? Yes, yes that would be fab.

From my positively God-like cook of an aunt . . .

SWEET PEPPER TART (aka: Yes, Virginia, puff pastry IS vegan)

BE AWARE. Whilst this recipe is fairly easy, it is VERY time-consuming. Allow yourself a good three hours to make it.

3 Tablespoon Olive Oil
1 cup thinly slivered white onions and shallots
2 each of red and yellow peppers (if they're big bells, you can use just two)
1 Tablespoon minced garlic
1 Tablespoon finely chopped fresh rosemary (or 1 teaspoon if you're using dried)
3 Tablespoons fresh basil leaves, slivered
1 Tablespoon finey chopped thyme (or 1 teaspoon dried)
14 oz. frozen puff pastry sheets, thawed in fridge
However many black olives you want to use

Be sure you've got a big enough skillet! This ends up being a rather sizeable heap!



Yet another nice thing about being home . . . fresh herbs from the garden.



Heat the oil in a large, heavy skillet over low heat. Add the onions and peppers; Cook, stirring occasionally, for 30 minutes. Add garlic, rosemary, basil, thyme, and a dash of salt and fresh ground pepper if you'd like. Keep cooking, stirring until the vegeatables are very soft and wilted. Kinda marmalade-y (I like to do it for a good hour and a half, but take care that you don't let anything burn underneath!). This will give the onions a caramelised flavour.

Turn off heat and let cool to room temperature.



Preheat oven to 375 degrees.

Lightly oil a cookie sheet, big enough to accomodate the puff pastry sheet. Roll the chilled pastry (one sheet on top of the other)on a lightly floured work surface, then place it on the cookie sheet. Poke it all over with the tines of a fork. Spread the pepper mixture on top.



Bake in the centre of the oven until the pastry is golden-brown (about 25 minutes).



Let rest for 15 minutes before cutting.



Cut into four squares for an entree, or eight pieces for an appetiser.

Made this for dindins tonight, und it is vunderbar! I will readily admit, that even though I am quite happy without eating meat and animal products, one thing I do genuinely miss is pizza. This is a fabulous alternative. Heck, it's fabulous any way you slice it! ^_^