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
Yield: 6 servings
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.