- 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
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.