Paprika Gratin

Ingredients

• 8 bell peppers (red, yellow, green)
• 60 ml olive oil
• 2 Garlic cloves
• Salt
• 200 g canned sardines in oil
• 2 tbsp breadcrumbs
• pepper (ground)
• 4 portions goat cheese (40 g each)
• coarse Sea salt
• 4 Cherry Tomatoes

Instructions

1. 1.

   Preheat the oven to 240°C on top heating.

2. 2.

   Wash the peppers, halve them, remove seeds and white membranes, place skin side up on an oiled baking sheet. Bake in the upper rack for about 10 minutes until the skins blister. Remove, cover with a damp kitchen towel, let cool, then peel off the skins and slice the peppers into strips using a small knife.

3. 3.

   Switch the oven to 220°C top heating.

4. 4.

   Peel and finely chop the garlic cloves, mix them with 2 tbsp of breadcrumbs. Season lightly with salt and layer the pepper strips in four individual baking dishes. Drain the sardines, roughly chop them, combine with the breadcrumb mixture and a pinch of pepper. Distribute the sardine mixture around the peppers and place one goat cheese portion on top of each dish. Drizzle with remaining olive oil and bake for another 5–8 minutes until gratinated.

5. 5.

   Sprinkle with coarse sea salt before serving and garnish each portion with a cherry tomato.