Recipe
Bell Pepper Tart
Ingredients
- 2 bell yellow peppers
- 2 bell red peppers
- 150 gr. Ricotta cheese
- 1 small onion
- 30 gr. of grated parmesan cheese
- 2 eggs
- 1 roll of puff pastry
- extra virgin olive oil
- a few fresh basil leaves
- 40 gr. bla olives stonedck
- salt and black pepper to taste
Instructions
- Halve the peppers, deseed and slice them length-ways into strips, then into 2 pieces.
- Finely slice the onion and fry it until golden in a pan with 3 teaspoons of extra virgin olive oil. Once golden, add in the peppers and mix carefully, then cover the pan with a lid and let it cook for approximately 25 minutes on a low heat. If necessary, pour half a glass of hot water. At this point get the pan away from the heat and let it to cool.
- Pre-heat the oven at 180˚. In a bowl, mix the eggs and add the ricotta cheese, the parmesan cheese and a pinch of salt and black pepper.
- Unroll the puff pastry and place it in a pan lined with parchment paper, letting the edges go along the depth of the tin.
- Then with a fork pinch the puff pastry all over and then pour the mixture prepared and even it out.
- Now, you want to lay the slices of peppers, alternating the colours, all on top of the mixture.
- Add the black olives half cutted.
- Lastly, roll over the edges of the puff pastry inwards.
- Cook the tart for about 40 minutes.
- Serve warm or at room temperature.
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