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.
Serves: 8
Preparation time: 30 minutes
Cooking time: 30 minutes
INGREDIENTS
- 500gtomatoes
- 1 red pepper
- 2 cloves garlic
- 250gricotta
- 4 free-range eggs
- 125ml milk
- About 60g Parmesan, finely grated
- Handful of basil, shredded
- 375g puff pastry
- Extra fresh basil to sprinkle over the top
METHOD
- 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 for20 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 fillings golden.