Despite it's title there is no pastry in this dish. When we lived in Portugal we had this often, sometimes on it's own and at other times with pork chops or chicken. It's a wonderful blend of two of Portugal's favorite vegetables. Tonight we will have this with baked salmon.

Ingredients

4 serv.

potatoes6
red pepper paste↗4 tablespoons
fresh parsley↗1 bunch
garlic clove↗1 clove
fresh red chile, seeded↗1
olive oil↗3 tablespoons
lemon, juice of↗1⁄2
salt↗
pepper↗
tomatoes, skinned seeded and sliced↗1 1⁄2 lbs
for the red pepper sauce
large red peppers, seeded and sliced into four lenghtwise↗3
sea salt↗1 tablespoon
garlic cloves↗2 cloves
olive oil↗4 tablespoons

Step-by-step instructions

1
RED PEPPER SAUCE.
2
Mix together the salt and peppers, allow to stand for 1 day.
3
Heat a grill, Wash the peppers, drain and pat dry.
4
Place the peppers on a baking tray skin side uppermost and place it under the grill, grill till the skin is charred.
5
Allow to cool and remove the skins.
6
In a blender puree the peppers with the garlic and olive oil.
7
Peel and slice the potatoes, when just done drain them.
8
Oil a shallow baking dish Spread a thin layer of pepper paste on the bottom of the dish. Now add the potatoes, spread the rest of the pepper paste over the potatoes.
9
Top the potatoes with the sliced tomatoes.
10
Chop together the parsley, garlic and chillies, mix with the oil and lemon juice. Spread the oil mix over the tomatoes, season with salt and pepper.
11
Preheat oven to 200C and bake for 30 minutes.
12
Serve hot.

Source: food.com

Original recipe ↗

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