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Roast capsicum & ricotta tart with balsamic glaze

  • 0:40 Prep
  • 0:45 Cook
  • 4 Servings


  • 225g (1 1/2 cups) plain flour
  • 100g butter, chopped
  • 2-3 tablespoons iced water
  • 2 large red capsicums
  • 2 large yellow capsicums
  • 2 red onions, cut into wedges
  • 1 tablespoon olive oil
  • 400g fresh ricotta
  • 2 eggs
  • 8 pitted black olives
  • Balsamic glaze, to serve


  • 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.

Source: taste.com.au


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