All the flavors of South France Provence in an easy and tasty vegetarian tart. Mince vegetables and panfry them, each color in a different pan. Coat puff pastry with tomato sauce, arrange peppers and cook.
Cut peppers into strips, reserving them in 3 different containers, one per color.
Then use 3 different frying pans or fry in 3 successive steps. For each color of bell pepper, sauté 1/3 onion and garlic in 1/3 of olive oil in a frying pan. Add salt and pepper. Stir. Add bell pepper and herbes de Provence, stir and fry for about 15 min over medium heat until soften.
Reserve in three different plates covered with paper towels to remove any excess olive oil.
Preheat oven to 180 °C.
Roll out the puff pastry on the baking sheet covered with parchment paper.
Spread the tomato coulis over the entire surface of puff pastry, just like for a pizza.
Garnish with the three peppers making lengthwise strips (or if you have round dough in concentric rounds).