Charred Red Pepper & Manchego Rough-Puff Slab

Instructions

1. 1

   Preheat your broiler to high. Place 3 large red bell peppers on a dry, foil-lined baking sheet. Broil, turning occasionally with tongs, until the skins are charred black and blistered all over.

   15 min

   Tip: Don't be timid with the char. You want the skins pitch black—this ensures an easy peel and deep, smoky flavor.

2. 2

   While the peppers broil, mix the rough-puff. In a wide bowl, toss 250g all-purpose flour and 1 tsp kosher salt. Add 200g cold cultured butter (cubed). Smush the cubes flat between your thumbs. Drizzle in 60ml ice water and 1 tsp apple cider vinegar. Bring it together into a shaggy mass, do one quick letter fold on the counter, and wrap tightly. The fridge is your friend—chill it immediately.

   10 min

   Tip: Visible streaks of butter in your dough equal a lacy crumb later. Do not overwork it.

3. 3

   Transfer the blistered peppers to a bowl and cover tightly with a plate. Let them steam. Switch your oven from broil to bake at 400°F (200°C).

   10 min

   Tip: Steaming traps the heat and separates the skin from the flesh.

4. 4

   While the peppers steam, grate 150g aged Manchego cheese. In a small ramekin, whisk 1 large egg with a splash of water for your egg wash.

   5 min

   Tip: Keeping the prep moving means we're not suffering for brunch timing.

5. 5

   Peel the skins off the steamed peppers and discard the seeds. Tear the flesh into thick, rustic strips. Pat them aggressively dry with paper towels. Toss the dry strips with 1 tbsp olive oil, 1 clove garlic (smashed), and 1 tsp sherry vinegar.

   5 min

   Tip: Moisture is the enemy of flaky pastry. Pat them until they feel like dry suede. Never rinse them under water, or you'll wash away all that hard-earned smoke.

6. 6

   On a lightly floured surface, roll the chilled dough into a 10x14-inch rectangle, about a quarter-inch thick. Transfer it directly to a parchment-lined sheet pan.

   5 min

   Tip: If the dough fights you and shrinks back, let it rest in the fridge for 5 minutes to relax the gluten.

7. 7

   Spread 2 tbsp Dijon mustard across the dough, leaving a clean 1.5-inch border. Scatter the grated Manchego evenly over the mustard. Shingle the marinated pepper strips over the cheese, discarding the garlic clove. Fold the border up and over the filling, pleating the corners as you go. Brush the exposed pastry with the egg wash.

   5 min

   Tip: Pleating is just folding paper. Don't stress the aesthetics—rustic means it's supposed to look a little wild.

8. 8

   Bake on the middle rack until the crust is deeply bronzed and the cheese is bubbling furiously. Let time do the work here; don't pull it early. Let it rest on the pan for 10 minutes before slicing. Garnish with 1 tbsp fresh thyme leaves.

   35 min

   Tip: Cutting hot pastry collapses the lacy crumb into something tight like a bad alibi. Patience pays off.