Turn vegetarian antipasto into a meal by serving it in a rustic tart.
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Preheat oven to 210°C. Line a baking tray with baking paper. Attach 1 long side of pastry half to 1 side of whole pastry to make a rectangle. Arrange on the lined tray. Fold over edges of pastry rectangle to make a 1cm border. Use a fork to prick the base all over. Bake for 10 mins or until puffed and golden.
Pat capsicum dry with paper towel. Spread half the ricotta over base of tart. Top with capsicum and half the tomato. Season. Spray with olive oil spray and bake for a further 10 mins or until golden.
Top tart with the remaining tomato and ricotta. Sprinkle with basil to serve.
COOK. STORE. SAVE.
Use it up: Reserve oil from the jar of chargrilled peppers and use to dress salads.