Category
Main
Serves
8
Prep
30 minutes
Cook
30 minutes
Ingredients
- 500g tomatoes
- 1 red pepper
- 2 cloves garlic
- 250g ricotta
- 4 free range eggs
- 125ml milk
- About 60 g Parmesan
- finely grated
- Handful of basil
- shredded
- 375g puff pastry
- Extra fresh basil to sprinkle over the top
Instructions
- 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
- Use a slotted spoon to lift the tomatoes onto a plate. Pour the juices from the roasting tray into a bowl
- Add the ricotta, eggs, parmesan and basil and mix together. Season with a little pepper
- 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
- Pour the ricotta mixture over the pastry and top with the roasted tomatoes and peppers
- Bake for 30 minutes or until the pastry is cooked and the filling is golden.
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.
