Serve this cheesy, vegetarian tart for a tasty lunch or brunch.

Prep Time : 0:15 | Cook Time : 0:20 | Total Time : 0:35 | Serving : 4 person.

Ingredients

• 1 1/2 sheets (25cm) frozen ready rolled puff pastry, thawed

• 1 red capsicum, seeded, quartered

• 1 yellow capsicum, seeded, quartered

• 1 cup (240g) fresh ricotta

• 120g pkt goat’s cheese

• 1/4 cup (65g) basil pesto

• 2 truss tomatoes, thickly sliced

• 400g punnet mixed medley tomatoes, thinly sliced

• 1 tablespoon extra virgin olive oil

• 2 teaspoons balsamic vinegar

• 1 teaspoon thyme, finely chopped

• Thyme sprigs, to serve

• Basil leaves, to serve

Method

• Step 1

  Preheat oven to 220C. Line a 23cm fluted tart tin with removable base with the pastry. Use a small sharp knife to trim the edge. Use a fork to prick the base. Place on a baking tray. Bake for 20 mins or until golden brown and puffed. Remove from oven. Use a towel to lightly press pastry base to flatten.

• Step 2

  Meanwhile, preheat a grill on high. Cook capsicum, skin-side up, under grill for 8-10 mins or until charred and blistered. Transfer to a heatproof bowl, cover with plastic wrap and set aside for 5 mins to stand. Peel and cut into thick strips.

• Step 3

  Place the ricotta and goat’s cheese in a food processor and process until smooth. Season with salt and pepper.

• Step 4

  Transfer the pastry base to a serving plate. Spread the base evenly with pesto. Spoon the ricotta mixture over the base. Top with the capsicum and tomato. Combine the oil, vinegar and chopped thyme in a small jug. Season with salt and pepper. Drizzle over the tomato mixture. Sprinkle with the extra thyme sprigs and basil leaves.