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.
Roasted Tomato, Ricotta, Red Pepper and Basil Puff Pastry Tart
14 March 2018
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.
Category
Main
Serves
8
Preperation Time
30 minutes
Cooking Time
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
1Preheat 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
2Use a slotted spoon to lift the tomatoes onto a plate. Pour the juices from the roasting tray into a bowl
3Add the ricotta, eggs, parmesan and basil and mix together. Season with a little pepper
4Roll 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
5Pour the ricotta mixture over the pastry and top with the roasted tomatoes and peppers
6Bake for 30 minutes or until the pastry is cooked and the filling is golden.