LOCATION: Recipes >> Entrée Pies >> Provencal Slice
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Provencal Slice
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Provencal Slice
Yield: 6 servings
225 g puff pastry
50 g Parmesan cheese, grated
15 g butter
175 g onions, thinly sliced
2 red, green or yellow peppers, seeded, thinly sliced
1 teaspoon dark brown sugar
100 g curd cheese
65 g soured cream
fresh herbs, to garnish
Roll out pastry on a floured work surface into a 15 x 23 cm rectangle.
Sprinkle with Parmesan. Fold bottom third up and top third down,
turn and repeat rolling and folding.
Roll out into a 18 x 30 cm rectangle. Place on a greased baking
sheet, prick with a fork and chill for 20 minutes. Bake at 220 C
/ 425 F / Gas 7 for 15 minutes. Allow to cool.
Heat butter in a non-stick frying pan, add onions and peppers, fry
until beginning to brown. Stir in sugar and cook for 4 minutes.
Mix together soft cheese and soured cream. Spread over pastry,
cover with onion mixture. Garnish with fresh herbs. Serve
immediately.
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