Ricotta, pepper and basil tart

Updated at: Thu, 17 Aug 2023 00:16:24 GMT

Step 1

You will need a baking tin (or swiss roll tin) measuring 20cm x 30cm.

Step 2

Set the oven at 200C/gas mark 6. Put the peppers in a roasting tin, leaving a little space between them, then roast for a good 45 minutes until they are blackened and have started to collapse. Remove the tin from the oven, cover and leave the peppers to soften in their own steam. This will make removing their skins easier.

Step 3

Roll out the puff pastry on a lightly floured board and line the base and sides of the prepared tin. Trim where necessary. Place a layer of baking parchment on top of the pastry and fill it with baking beans, then chill for 20 minutes.

Step 4

Place a baking sheet in the oven and turn the heat up to 220C/gas mark 7. Place the pastry case in the oven and bake for about 15 minutes until the edges are dry and lightly crisp. Carefully remove the beans and paper. Lower the heat to 200C/gas mark 6.

Step 5

Put the ricotta in a bowl, season with freshly ground black pepper. Peel the garlic, then add a large pinch of salt and pound to a paste using a pestle and mortar, then add to the ricotta. Finely grate and add the parmesan. Remove the basil and parsley leaves from their stems, finely chop and add. Stir in the 2 lightly beaten eggs, then the cream and flour.

Step 6

Spread the mixture over the pastry in the baking tin and smooth the surface. Bake for 35-40 minutes until just firm. The filling should still wobble a little.

Step 7

Peel the skins from the peppers, remove the stems, cores and seeds, then place on top of the tart. Tuck the basil leaves among the peppers, then trickle over any juices left in the roasting tin from cooking the peppers. Leave the tart to settle for 20 minutes before slicing.

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