- Vegetarian
Turn vegetarian antipasto into a meal by serving it in a rustic tart.
- Serves4
- Cook time20 minutes
- Prep time5 minutes
Ingredients
- 1 1/2 sheets puff pastry, just thawed
- 280g jar Coles Chargrilled Peppers (capsicum), drained, thinly sliced
- 200g ricotta, crumbled
- 300g mixed tomatoes, sliced
- 1/2 cup basil leaves
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Method
Step 1
Preheat oven to 210°C. Line a large baking tray with baking paper. Place puff pastry on lined tray, attaching pastry sheets to make a rectangle. Fold over the edges of the pastry rectangle to make a 1cm border. Use a fork to prick the base all over. Spray with olive oil spray and bake for 10 mins or until puffed and golden.
Step 2
Pat the capsicum dry with paper towel. Spread half the ricotta over the base of the tart. Top with capsicum and half the tomato. Season. Spray with olive oil spray and bake for a further 10 mins or until golden.
Step 3
Top tart with the remaining tomato and ricotta. Sprinkle with basil to serve.
Italian-style antipasto tart
- Serves4
- Cook time20 minutes
- Prep time5 minutes
Ingredients
- 1 1/2 sheets puff pastry, just thawed
- 280g jar Coles Chargrilled Peppers (capsicum), drained, thinly sliced
- 200g ricotta, crumbled
- 300g mixed tomatoes, sliced
- 1/2 cup basil leaves
Description
Turn vegetarian antipasto into a meal by serving it in a rustic tart.
Method
Step 1
Preheat oven to 210°C. Line a large baking tray with baking paper. Place puff pastry on lined tray, attaching pastry sheets to make a rectangle. Fold over the edges of the pastry rectangle to make a 1cm border. Use a fork to prick the base all over. Spray with olive oil spray and bake for 10 mins or until puffed and golden.
Step 2
Pat the capsicum dry with paper towel. Spread half the ricotta over the base of the tart. Top with capsicum and half the tomato. Season. Spray with olive oil spray and bake for a further 10 mins or until golden.
Step 3
Top tart with the remaining tomato and ricotta. Sprinkle with basil to serve.