Roasted Tomato, Ricotta, Red Pepper & Basil Puff Pastry Tart
This Roasted Tomato, Ricotta, Red Pepper and Basil Puff Pastry Tart is a great pizza alternative. Serve with a little salad for lunch or supper or cut into small pieces and serve as a starter.
Preparation time: 30 Minutes
Cooking time: 30 Minutes
1 red pepper
2 cloves garlic
4 free range eggs
About 60 g Parmesan, finely grated
Handful of basil, shredded
375g puff pastry
Extra fresh basil to sprinkle over the top
1 Preheat the oven to 180C/375F/gas mark 4. Put the tomatoes, red pepper and garlic into a roasting dish, drizzle with a little oil and roast for 20 minutes – until soft.
2 Use a slotted spoon to lift the tomatoes onto a plate. Pour the juices from the roasting tray into a bowl.
3 Add the ricotta, eggs, parmesan and basil and mix together. Season with a little pepper.
4 Roll the puff pastry to fit the tin and then line the tin with the pastry. Make sure that the pastry goes up the sides of the tin.
5 Pour the ricotta mixture over the pastry and top with the roasted tomatoes and peppers.
6 Bake for 30 minutes or until the pastry is cooked and the filling is golden.