Four Peppers Galettes Recipe

 

There are times when I miss living in the desert. Like today.

After one solid week of glorious record high heat, today I got up to snow in the hills around me and freezing cold wind.

I hate winter. Really, really hate it.

When I am homesick for heat, I tend to make dishes loaded with peppers. Like this easy four-pepper tart, or - fancy French word - gallette.

It takes just a few minutes of prep time and is so DElish. All you do is roast some veggies, sprinkle some cheese in a pie crust, add the veggies and fold in the crust.

Then, try to hang on because you know in your heart that warm spring weather is not far off.

Happy Spring, Everyone!

FOUR PEPPERS GALLETTES

1 each poblano, Anaheim, red bell and jalapeno peppers
1 bunch green onions
A little vegetable oil spray
2 pie crusts for a 9 inch pie
⅔ cup grated Manchego cheese (or other flavorful cheese)
1 egg, whisked with 1 tablespoon of water
2 ounces queso fresco cheese

Preheat oven to 400 degrees.

Cut peppers into 2 inch pieces. Cut green onions into 2 inch pieces. Spread all veggies in a single layer on a baking sheet and lightly spray with oil. Roast for 10 minutes.

Spread pie crust on a baking sheet that has been lightly sprayed with oil. Spread half of manchego cheese in the center of pie crust, leaving about 2 inches around edge bare.Spoon all the veggies over cheese. Fold up crust around edges, bringing up about 2 inches, meeting the veggies. Brush the crust with egg wash.

Repeat process for other pie crust.

Bake at top of oven for about 30 minutes, until lightly browned.

Sprinkle queso fresco crumbles on top of veggies. Serve in wedges.

Serve warm.

Other food bloggers peppers that look fab:

Marinated peppers salad, Kalyn's Kitchen
Poblano Peppers in Walnut Sauce, Mexico in my Kitchen
Sauteed Cabbage and Peppers, Food for Laughter