• 250 g vine ripened tomatoes
  • 1 red pepper and 1 yellow pepper
  • 2 cloves of garlic, peeled
  • Olive oil, to drizzle
  • 250 g ricotta cheese
  • 4 free-range eggs
  • 40 g parmesan, finely grated
  • Handful fresh basil leaves, shredded
  • 375 g ready rolled puff pastry sheet
  • Extra basil to sprinkle over the top
  • Salad to serve


  1. 1

    Preheat the oven to 180°C, fan 160°C, gas 4. Cut the tomatoes in half, cut the peppers in half, scoop out the seeds and cut the flesh into bite-size pieces. Put the tomatoes, peppers and garlic into a roasting tray, drizzle with a little oil and roast for 20 minutes, until soft.

  2. 2

    Use a slotted spoon to lift the tomatoes onto a plate. Pour the juices from the roasting tray into a bowl.

  3. 3

    Add the ricotta, eggs, parmesan and basil to the roasting juices and mix together. Season with a little pepper.

  4. 4

    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 that the pastry goes up the sides of the tin.

  5. 5

    Pour the ricotta mixture over the pastry and top with the roasted tomatoes and peppers.

  6. 6

    Bake for 30 mins or until the pastry is cooked and the filling is golden. Sprinkle over some more fresh basil and serve with 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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