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Roasted sweet pepper, ricotta and Parmesan tarts

Pepper recipes

Roasted sweet pepper, ricotta and Parmesan tarts

45 minutes

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Roasted sweet pepper, ricotta and Parmesan tarts

By Phillippa Cheifitz

Serves 5

Difficulty Easy

Prep Time 40 minutes

Cooking Time 45 minutes

Ingredients

For the pastry, process:

150 g flour
150 g butter, cut into pieces
120 g Parmesan, grated

For the topping:

6 tricolore peppers (450 g), halved, cored and seeded
10–15 basil leaves
salt, to taste
5–8 t olive oil
25 g Parmesan, grated, to garnish
10–12 basil leaves, to garnish

For the filling, mix:

2 large free-range eggs, lightly beaten
250 g ricotta
1 clove garlic, crushed
sea salt and freshly ground black pepper, to taste

Method

Pat the dough evenly into 5 x 10 cm greased loose-bottomed tart tins. Prick using a fork and freeze while preheating the oven to 190°C. Bake for 5–8 minutes, or until pale golden. Allow to cool.
Place the peppers, skin-side down, on a baking tray lined with baking paper. Add a basil leaf or two to each one. Season with salt and moisten with a little olive oil. Roast at 190°C for 15–20 minutes, or until soft. Remove from the oven and allow to cool. Peel, taking care not to lose the olive oil and basil.
Spoon the filling into the cooled tart shells and smooth the tops using a small spatula. Top with the peppers, cut side down. Bake at 190°C for 15 minutes, or until the filling is set. Allow to cool for 5 minutes, then remove from the tins. Top with grated Parmesan and basil.

Browse more savoury tart recipes here.