tatin aux sots l'y laisse de volaille et légumes grillés

Publié le par bouilloire bavarde



La petite histoire de la bouilloire  bavarde:


Originaires d'Amérique centrale, poivrons et piments sont issus du même arbuste, une solanacée annuelle (de la même famille que la tomate et l'aubergine). Ce sont leur forme et leur saveur, plus ou moins piquante, qui les différencient.

Le piment, petit et pointu, renferme une essence âcre, la capsicine, qui lui donne sa saveur, plus ou moins brûlante. Le poivron, quant à lui, est plus gros et doux.


Piments et poivrons sont arrivés en Europe au 16ème siècle. On en recensait déjà des dizaines de variétés aux formes et aux couleurs très variées. Ce n'est qu'à partir du 18ème siècle que leur culture s'est véritablement développée et que pourpre, rouge vif, orange, vert, jaune pâle... ils parent les étals de couleurs chatoyantes.


Il existe trois grandes variétés :

- carré, il vient de Hollande. De forme cubique, il a une chair épaisse et croquante.

- rectangulaire, il est de production française avant tout. Il est long, large et presque plat.

- triangulaire, il est moins courant. Il peut être doux comme piquant et sa couleur varie du jaune pâle au rouge.


Récolté de juin à septembre, le poivron est produit avant tout dans le sud de la France, à Cuba et en Côte d'Ivoire


250g de pâte feuilletée pur beurre,

1 paquet de sots-l'y laisse  confits,

1 sachet de légumes grillés Picard(ou des légumes frais en saison  courgettes, aubergines, poivrons verts jaunes, rouges)

1 jaune d'oeuf,

2 gousses d'ail

2 cà s d'huile d'olive,

sel, poivre.




Dans une sauteuse ou dans le moule à tatin, faire chauffer 2 cà s d'huile d'olive quand elle est bien chaude versez les légumes surgelés, remuez et laissez cuire environ 7à 8 minutes, ajoutez l'ail pilé, salez poivrez.


Rangez les légumes dans le moule à tatin en alternant les couleurs, réservez.


Dans une poêle  faire chauffez les sots - l'y laisse de volailles  émincés et confits.


Ajoutez les sots l'y -laisse sur les les légumes. Recouvrir de la pâte feuilletée en bordant bien les bords avec le dos d'une cuillère, dorer à l'oeuf la pâte et faire cuire dans le four préchauffé à 200° pendant 30min.


Attendre 10min avant de démouler la tatin.Servir tiède.Article non sponsorisé.




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Publié dans plat unique

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babakitchen 05/03/2014 16:55

très jolie tarte, colorée, j'aurais bien aimé une part pour déjeuner !!

Brigitte 17/02/2013 09:45

belle recette

 qui change j aime les decouverte bravo

poucinette 16/02/2013 07:55

vive ta belle tatinnnnnnnnnnnnnnnnnnnnnn

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hummm! il me tarde de gouter ! merci

catiechris 15/02/2013 21:53

dommage mon cricri n'aime pas les poivrons, mais moi cette recette me fait rêver !

mamimijane 15/02/2013 20:45

originale cette tatin j'aimerais essayer bizzzzz

Flo 17/06/2011 19:57

Elle est très originale cette tarte. Je ne savais pas qu'il existait des sots l'y laisse confits ? Où trouves-tu ce genre de petites choses ?
Bon weekend. 

red 05/06/2011 19:04

j'aime beaucoup ton plat avec beaucoup de légumes , un régal culinaire

merci pour le partage ...

cecile en balade 03/06/2011 22:23

très original et très sympa


mitokola 03/06/2011 00:18

AH ! les sots l'y laisse... là aussi il y aurait beaucoup de choses à dire !!! mais la tatin résume le tout, tellement elle est excellente et gourmande, encore un tout grand bravo et merci à toi
Yolande.... c'est une véritable gourmandise que cette tarte, je fais quelques fois aussi cette superbe recette de persillé aux sots l'y laisse... que j'aime beaucoup... bravo pour cette belle
instruction sur les poivrons... une très belle nuit pour toi, gros bisous


Djemaa 02/06/2011 21:08

Bonne fin de semaine et merci pour ces articles ! Pascal.

Lexibule 02/06/2011 20:43

Ce mets est des plus invitants!! Bon jeudi ma belle:)xxx