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
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1 1/2 sheets (25cm) frozen ready rolled puff pastry, thawed
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1 red capsicum, seeded, quartered
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1 yellow capsicum, seeded, quartered
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1 cup (240g) fresh ricotta
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120g pkt goat’s cheese
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1/4 cup (65g) basil pesto
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2 truss tomatoes, thickly sliced
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400g punnet mixed medley tomatoes, thinly sliced
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1 tablespoon extra virgin olive oil
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2 teaspoons balsamic vinegar
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1 teaspoon thyme, finely chopped
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Thyme sprigs, to serve
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Basil leaves, to serve
Method
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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.
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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.
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Step 3
Place the ricotta and goatÂ’s cheese in a food processor and process until smooth. Season with salt and pepper.
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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.