adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Roast capsicum & ricotta tart with balsamic glaze
0 Likes
Prep Time:
40 minutes
Cook Time:
45 minutes
Total Time:
85 minutes
Creamy ricotta tart with sweet red and yellow bell peppers.
Ingredients:
  • 225g (1 1/2 cups) plain flour
  • 100g butter, chopped
  • 2-60.00 gm iced water
  • 2 large red capsicums
  • 2 large yellow capsicums
  • 2 red onions, cut into wedges
  • 18.20 gm olive oil
  • 400g fresh ricotta
  • 2 eggs
  • 8 pitted black olives
  • Balsamic glaze, to serve
Instructions:
  • Combine the flour and butter in a food processor until it resembles fine breadcrumbs. Add water and process until the dough just comes together. Transfer the dough to a lightly floured surface and knead until smooth. Roll out to 5mm thickness. Line a 10 x 34cm fluted tart tin with the pastry, trimming any excess. Chill on a baking tray in the fridge for 30 minutes.
  • Preheat your oven to 220°C and line the pastry case with non-stick baking paper. Fill it with pastry weights or rice, then bake for 15 minutes. Remove the paper and weights, then bake for another 10 minutes until crispy and golden.
  • In a roasting pan, toss together the capsicums, onion, and oil until coated. Roast for 30 minutes or until slightly charred. Transfer the capsicums to a sealable plastic bag and set aside to cool. Peel, halve, deseed, and cut into 1cm-wide strips.
  • In a clean food processor, combine ricotta, eggs, salt, and pepper. Blend until smooth. Pour into the pastry case and smooth the surface with a spoon. Bake for 10-12 minutes or until set.
  • Arrange the capsicum, onion, and olives on top of the tart, then finish with a drizzle of the glaze before serving.

Similar Recipes