- 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
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.
Use a slotted spoon to lift the tomatoes onto 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.
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.
Pour the ricotta mixture over the pastry and top with the roasted tomatoes and peppers.
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.