Peppers And Onions Tart

Preparation:

Preparation: Preheat the oven to 200 degrees (thermostat 6). Cook the pasta base for fifteen minutes. Meanwhile, blanch the tomatoes, cool them, peel them, remove the seeds and cut them into pieces. Peel the onions and chop them finely. Heat four tablespoons of oil in a saucepan. Add the tomatoes and tomato paste. Season with oregano, sugar, salt and pepper. Cook for about fifteen minutes over low heat until part of the water from the tomatoes has evaporated. Crush them with a wooden spoon to obtain a thick puree. Add half of the Parmesan, mix and leave to cool. When the pasta is done cooking, lightly beat the egg white. Brush the bottom of the flan and cover with the rest of the Parmesan. Let the dough rest in its mould. melt the butter in a pan. Sauté the onions until tender, without letting them brown. Sprinkle it with thyme. Salt and pepper. Let cool. Turn on the grill. Place the peppers as close to the heat source as possible. Turn them often to make the skin swell and break. Then remove the peppers from the oven. Bring it to 170 degrees (thermostat 5). Peel the peppers under cold water. Cut them in two, remove the seeds and white filaments. Cut each half pepper into three wide strips. Pour the onions on the bottom of the flan; level the surface with a spatula. Cover with the tomato puree. Decorate with strips of pepper alternating colors. Drizzle with the remaining oil. Bake in the oven for thirty minutes. Serve hot or warm.