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


  • 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


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.

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

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

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.

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

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

INSPIRING CULINARY GENERATIONS Copyright© 2020 Dupree International