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Vegetarian antipasto tart

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Turn vegetarian antipasto into a meal by serving it in a rustic tart.

  • Serves4
  • Cook time20 minutes
  • Prep time5 minutes
Vegetarian antipasto tart


  • 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

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    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.

  2. Step 2

    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.

  3. Step 3

    Top tart with the remaining tomato and ricotta. Sprinkle with basil to serve.

Recipe tip

Use it up: Reserve oil from the jar of chargrilled peppers and use to dress salads.