Roasted sweet pepper, ricotta and Parmesan tarts

Roasted sweet pepper, ricotta and Parmesan tarts

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  • 5
  • Easy
  • Meat-free Pescatarian
  • 40 minutes
  • 45 minutes
  • Secateurs Chenin Blanc 2018


  • 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

Cooking Instructions

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.

Phillippa Cheifitz Recipe by: Phillippa Cheifitz
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Regular TASTE contributor Phillippa is a well-known South African author and food writer, and has won many awards, both for her magazine features and her cookbooks.

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