Sweet pepper tart

Recipe from: 23 October 2015
recipe, savoury,tart

Ingredients 11
Servings 4
Time 00:15


  • 2
    each orange, red and yellow sweet salad peppers, halved, seeds removed
  • 1/4
    olive oil
  • Sea salt and black pepper
  • 400
    roll puff pastry, defrosted
  • 250
    ricotta cheese
  • Zest of 1 lemon
  • 3
    olive oil
  • 1
    egg yolk, beaten
  • 1/4
    black olive tapenade
  • 1
    white balsamic vinegar
  • Fresh marjoram, to garnish


Preheat oven to 200ºC.

Place peppers on a baking tray and drizzle with ¼ cup olive oil. Season and bake for 10–15 minutes or until soft. Remove from oven and set aside to cool.

Increase the oven temperature to 210ºC. Place the pastry on a lined baking tray. Mix together ricotta, lemon zest and 3 tbsp olive oil. Season well. Spread mixture over the puff pastry, leaving a 2cm border around the edges. Brush edges with egg yolk. Bake for 20 minutes.

To serve:

Spread olive tapenade over the ricotta, top with roasted peppers, drizzle with balsamic vinegar and garnish with marjoram.

Text and image:Fairlady

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Read more on: tart  |  recipe  |  savoury

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