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Parmesan ricotta tart with roasted pepper salad
Serves 8 Starters and mains
Ingredients
- 280g pack ready-rolled shortcrust pastry
- 400g soft ricotta
- 3 medium free-range eggs, beaten
- 150ml double cream
- 75g freshly grated parmesan
- 3 large peppers (red, yellow and orange)
- 200g plum cherry tomatoes, halved
- 2tsp white wine vinegar
- 1⁄2tsp caster sugar
- 4tbsp extra virgin olive oil
- few purple basil leaves
Method
Preheat the oven to 200°C/400oF/ Gas 6 and place a baking tray in the oven to heat up. Press the pastry into a 23cm deep tart tin. Prick the base with a fork and chill for 20 minutes. Line the pastry with baking parchment and baking beans and bake on the preheated baking tray for 10-12 minutes. Then remove the paper and beans and return to the oven for a further 10-12 minutes until the pastry is crisp and golden. Remove the pastry case and leave to cool.
Make the filling. Place the ricotta in a bowl and beat in the eggs, cream and some salt and pepper. Stir in the parmesan and spoon into the pastry case. Bake for 20-25 minutes until just firm in the centre and lightly golden. Remove from the oven and cool to room temperature.
Increase the oven to 220°C/425°F/Gas 7. Place the whole peppers on a roasting tray and roast for 45 minutes, turning twice until charred and softened. Transfer to a bowl and let cool. Peel and seed the peppers over a bowl to capture the juices.
Cut the peppers into strips and place in a bowl with the juices and the tomatoes. Whisk together the vinegar and oil, season with salt and pepper
and stir into the peppers.
To serve the tart, arrange the roasted peppers and tomatoes over the top and serve garnished with purple basil leaves.
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