Roast capsicum & ricotta tart with balsamic glaze

Method

• 1
  Place 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.
• 2
  Preheat 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.
• 3
  Meanwhile, 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.
• 4
  Place 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.
• 5
  Top the tart with capsicum, onion and olives. Drizzle over the glaze to serve.