Bell Peppers Tart

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.