Made with tomato and goat's cheese, this savoury tart makes for a delicious vegetarian meal. Sneak in some extra veggies this week and give this tasty dish a go!
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Preheat oven to 220°C. Line a 23cm fluted tart tin with removable base with the pastry. Use a small sharp knife to trim the edge. Use a fork to prick the base. Place on a baking tray. Bake for 20 mins or until golden brown and puffed. Remove from oven. Use a towel to lightly press pastry base to flatten.
Step 2
Meanwhile, preheat a grill on high. Cook capsicum, skin-side up, under grill for 8-10 mins or until charred and blistered. Transfer to a heatproof bowl, cover with plastic wrap and set aside for 5 mins to stand. Peel and cut into thick strips.
Step 3
Place the ricotta and goat’s cheese in a food processor and process until smooth. Season with salt and pepper.
Step 4
Transfer the pastry base to a serving plate. Spread the base evenly with pesto. Spoon the ricotta mixture over the base. Top with the capsicum and tomato. Combine the oil, vinegar and chopped thyme in a small jug. Season with salt and pepper. Drizzle over the tomato mixture. Sprinkle with the extra thyme sprigs and basil leaves.
