Ingredients
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225g (1 1/2 cups) plain flour
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100g butter, chopped
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2-3 tablespoons iced water
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2 large red capsicums
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2 large yellow capsicums
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2 red onions, cut into wedges
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1 tablespoon olive oil
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400g fresh ricotta
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2 eggs
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8 pitted black olives
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Balsamic glaze, to serve
Method
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1Place the flour and butter in the bowl of a food processor and process until it resembles fine breadcrumbs. Add the water and process until the dough just comes together. Turn onto a lightly floured surface and knead until smooth. Roll out on a lightly floured surface until 5mm thick. Line a shallow 10 x 34cm (base measurement) fluted tart tin, with removable base, with pastry and trim excess. Place on a baking tray in the fridge for 30 minutes to rest.
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2Preheat oven to 220°C. Line the pastry case with non-stick baking paper. Fill with pastry weights or rice. Bake for 15 minutes. Remove the paper and pastry weights or rice. Bake for a further 10 minutes or until crisp and golden.
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3Meanwhile, place combined capsicums, onion and oil in a roasting pan.Toss to coat. Roast for 30 minutes or until slightly charred. Transfer capsicums to a sealable plastic bag. Set aside to cool. Peel. Halve and deseed. Cut into 1cm-wide strips.
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4Place the ricotta and eggs in the clean bowl of a food processor. Season with salt and pepper. Process to combine. Pour into the pastry case. Use the back of a spoon to smooth the surface. Bake for 10-12 minutes or until just set.
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5Top the tart with capsicum, onion and olives. Drizzle over the glaze to serve.
Source: taste.com.au
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