Preparation time is 20minutes
Cook time is 40minutes
Total time is 1hours
Serve is for 6 people
Estimated cost per serve is 4.75 dollar
Difficulty level: 2 out of 4
11 Ingredients
Number of servings
6
- 2tablespoons extra virgin olive oil
- 1 red onion, thinly sliced
- 3 red capsicums, thinly sliced
- 2 cloves garlic, thinly sliced
- 140grams mini Roma tomatoes
- 1/3 cup pitted Sicilian green olives, halved
- 1tablespoons balsamic vinegar
- 1/2 punnet oregano, leaves picked
- 2 sheets puff pastry, partially thawed
- 1 free range egg, lightly beaten
- 1/2 cup smooth ricotta
Nutrition per serving
1420kJ / 340Cal
1420 Kilojoules or 340 Calories
16% of daily energy intake*
Protein
7.7grams
Fat
21.3grams
Carbs
29.2grams
Sugars
6.1grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
This moreish puff pastry tart delivers impressive Mediterranean flavours and is great on its own. Serve with a dollop of smooth ricotta to make this meal a treat for the senses.
Method
Step 1 of 4
Preheat oven to 220°C/200°C fan-forced. Line a large baking tray with baking paper.
Step 2 of 4
Heat half of the oil in a large frying pan over medium heat. Add onion. Cook for 5 minutes, or until softened. Add capsicum and garlic. Cook, stirring occasionally, for 10 minutes, or until capsicum just begins to soften. Finely chop 1 tomato. Stir olives, vinegar, chopped tomato and half of the oregano into capsicum mixture to create peperonata. Cook for 2 minutes, or until vinegar has evaporated. Remove from heat.
Step 3 of 4
Cut 1 pastry sheet into a 20x24cm rectangle and the remaining sheet into a 14x20cm rectangle. Reserve excess pastry. Place rectangles, slightly overlapping, on prepared tray to form a long rectangle. Cut excess pastry into 2.5cm-wide strips. Using the picture as a guide, arrange strips around edge of rectangle to form a border, lightly pressing to secure.
Step 4 of 4
Spoon peperonata mixture onto centre of pastry and spread out to pastry borders. Top with remaining tomatoes. Brush borders with egg. Season. Bake for 20 minutes, or until pastry is golden. Dollop tart with ricotta and drizzle with remaining oil. Season and sprinkle with remaining oregano to serve.
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