Preheat the oven to 200°C / 400°F. Halve the 4 red bell peppers and remove their stems, seeds, and white membranes.

Place the pepper halves and 1 whole head of garlic on a baking tray. Drizzle with about 1 tablespoon olive oil.

Roast the peppers and garlic for 40 min at 200°C / 400°F. Cook until the pepper skins are blistered and lightly caramelized.

Let the roasted peppers cool until warm enough to handle. Peel away and discard the loose pepper skins.

Peel and thinly slice the 1 large onion. Heat the remaining 1 tablespoon olive oil in a frying pan.

Sauté the sliced onion with 1/4 teaspoon smoked salt for about 8 min. Cook until soft and lightly golden.

Brush the base of the cake pan with 1 tablespoon honey. Arrange the peeled peppers over the honey with their peeled sides facing down.

Squeeze the roasted garlic cloves from their skins over the peppers. Spread the soft garlic into a rough purée.

Crumble the 400 g feta cheese over the garlic and peppers. Scatter the sautéed onion evenly on top.

Cut the puff pastry into a round slightly larger than the cake pan. Lay it over the filling and tuck the edges inside the pan.

Bake the tatin for 30 min at 200°C / 400°F. Cook until the puff pastry is deeply golden and crisp.

Loosen the pastry edges with a knife and rest the tatin for 5 min. Invert it carefully onto a serving board while still warm.

Serve the roasted red pepper, garlic and feta tatin warm or at room temperature. Slice into 4 portions.