• 250g vine ripened tomatoes
  • 1 red pepper
  • 1 yellow pepper
  • 2 cloves of garlic, peeled
  • 1 tbsp olive oil, to drizzle
  • 250g ricotta cheese
  • 4 free-range eggs
  • 40g parmesan, finely grated
  • 1 handful fresh basil leaves, shredded, plus extra to serve
  • 375g ready-rolled puff pastry
  • 120g bistro salad, to serve


  1. 1

    Preheat the oven to 180°C/gas mark 4. Cut the tomatoes and peppers in half, then scoop out the seeds and cut the flesh into bite-size pieces. Put them in a roasting tray with garlic, drizzle with a little oil and roast for 20 minutes, until soft.

  2. 2

    Use a slotted spoon to lift the tomatoes and peppers on to a plate. Pour the juices from the roasting tray into a bowl. Add the ricotta, eggs, parmesan and basil to the roasting juices and mix together. Season with a little pepper.

  3. 3

    Choose a baking tin that is similar in size to the puff pastry sheet – you may need to roll the pastry slightly to make it fit. Line the tin with the pastry, making sure the pastry goes up the sides of the tin.

  4. 4

    Pour the ricotta mixture over the pastry and top with the roasted tomatoes and peppers. Bake for 30 minutes until the pastry is cooked and the filling is golden. Sprinkle over some more fresh basil and serve with the salad.

Nutritional Details

Each serving provides
  • Energy 1754kj 419kcal 21%
  • Fat 26.8g 38%
  • Saturates 13.4g 67%
  • Sugars 7.0g 8%
  • Salt 0.8g 13%

% of the Reference Intakes

Typical values per 100g: Energy 595kj/142kcal

Each serving provides

28.9g carbohydrate 3.3g fibre 13.9g protein

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