Technical Stages :

• Wash and place the peppers on the baking sheet of the oven covered with parchment paper.
• Bake the peppers in a hot oven for 20 minutes by flipping them regularly.
• When they are blackened, dip them in cold water.
• They will be easier to peel and seed.
• Split the pepper in two lengthwise.
• In a pan, mix the tapenade along with black and green olives that were previously crushed.
• Grease the bottom of a cake mold.
• Place the halves of peppers on the bottom of the mold by alternating colours.
• Spread the tapenade and olive mixture on the peppers.
• Roll out the shortcrust pastry and place it on the tapenade.
• Bake in hot oven at 210°C for 25 minutes.
• When finished, remove from the mold and serve warm.