Kit Used

Momentum Small Oven Tray

CIRCULON UK 

Roasted Tomato, Ricotta, Red Pepper & Basil Puff Pastry Tart

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

• 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

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Method

1 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 for 20 minutes – until soft.

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2 Use a slotted spoon to lift the tomatoes onto a plate. Pour the juices from the roasting tray into a bowl.

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3 Add the ricotta, eggs, parmesan and basil and mix together. Season with a little pepper.

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4 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.

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5 Pour the ricotta mixture over the pastry and top with the roasted tomatoes and peppers.

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6 Bake for 30 minutes or until the pastry is cooked and the filling is golden.

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