Red and yellow pepper savory tart

Preparation

1. Wash and dry the peppers. We cut them into strips and put them in the glass. Add the olive oil and program 14 minutes, left turn, varoma temperature, spoon speed.

2. Take the puff pastry out of the fridge.

3. After a few minutes, we put it on the oven tray and unroll it, leaving the baking paper on the base (many times that paper already comes in the package itself).

4. On the edge of the dough we are putting the pieces of cheese. We wrap that cheese with the edges of the dough itself. We will have a salty cake with the thickest edges because they have the cheese inside.

5. In the rest of the puff pastry we distribute the onion in small pieces and the salmon that we will have drained previously of the oil of the preserve.

6. We preheat the oven to 180º.

7. When the programmed time is over, remove the peppers from the glass. To do this, place the basket on a bowl or plate and drop the peppers into the basket. We reserve that liquid.

8. We distribute the peppers in the puff pastry, on the onion and salmon.

9. Bake according to the directions on the puff pastry package. In my case, 190º for approximately 20 minutes.

10. We can serve the salty tart by pouring a splash of oil from the peppers on the surface just at the time of serving.