ROASTED SWEET PEPPER, RICOTTA AND PARMESAN TARTS
Makes 5
EASY
GREAT VALUE Preparation: 40 minutes Cooking: 45 minutes
For the pastry, process: flour 150 g butter 150 g, cut into pieces Parmesan 120 g, grated
tricolore peppers 6 (450 g), halved, cored and seeded basil leaves 10–15 salt, to taste olive oil 5–8 t
Parmesan 25 g, grated, to garnish basil leaves 10–12, to garnish
For the filling, mix: large free-range eggs 2, lightly beaten ricotta 250 g garlic 1 clove, crushed sea salt and freshly ground black pepper, to taste
1 Pat the dough evenly into 5 x 10 cm greased loose-bottomed tart tins. Prick using a fork and freeze while preheating the oven to 190°C. Bake for 5–8 minutes, or until pale golden. Allow to cool.
2 Place the peppers, skin-side down, on a baking tray lined with baking paper. Add a basil leaf or two to each one. Season with salt and moisten with a little olive oil. Roast at 190°C for 15–20 minutes, or until soft. Remove from the oven and allow to cool. Peel, taking care not to lose the olive oil and basil. 3 Spoon the filling into the cooled tart shells and smooth the tops using a small spatula. Top with the peppers, cut side down. Bake at
190°C for 15 minutes, or until the filling is set. Allow to cool for 5 minutes, then remove from the tins. Top with grated Parmesan and basil.
MEAT-FREE
WINE: Secateurs Chenin Blanc 2018