Roasted Tomato, Ricotta, Red Pepper and Basil Puff Pastry Tart

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

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.