2 poblano peppers
4 ounces Gruyere cheese shredded
1/4 cup roasted tomatoes or red peppers in oil, optional from deli section in store
ROASTED CHILES: Heat oven on medium broil. Place the poblano chiles on the top rack and turn every 3 minutes until each side of the peppers have a nice char, this takes about 12-15 minutes. Remove from the oven and place in a bowl and cover for 10 minutes. Once the peppers have set, cut top off and remove stem and seeds. Then gently pull of the skin. Cut the pepper into thin slices. TART: Preheat oven to 425ºF. Place the puff pastry on a baking sheet that is lined with parchment paper. Sprinkle 2/3 of the Gruyere cheese over the puff pastry sheet. Making sure to cover it all evenly. Top with peppers and tomatoes. Place the sheet in the oven and bake for 25 to 35 minutes, or until golden brown puffy. When you remove the sheet, the pastry will be super puffy. But it will quickly deflate. No worries! It’s still delicious. Slice it into squares and serve. You can add salt and pepper if you feel that you need it, but the Gruyere cheese is salty enough. You can also drizzle a balsamic glaze on top if desired, for some tart sweetness.