Colourful Tart


  • ¼ cup black olive tapenade
  • 1 egg yolk (beaten)
  • fresh marjoram (to garnish)
  • 1 lemon (zested)
  • ¼ cup olive oil
  • 3 tablespoons olive oil
  • 2 orange sweet salad peppers (halved, seeds removed)
  • 2 red sweet salad peppers (halved, seeds removed)
  • 250g ricotta cheese
  • 400g roll puff pastry (defrosted)
  • sea salt and black pepper
  • 1 tablespoon white balsamic vinegar
  • 2 yellow sweet salad peppers (halved, seeds removed)


Preheat oven to 200ºC. Place peppers on a baking tray and drizzle with ¼ cup olive oil. Season and bake for 10–15 minutes or until soft. Remove from oven and
set aside to cool.

Increase the oven temperature to 210ºC. Place the pastry on a lined baking tray. Mix together ricotta, lemon zest and 3 tbsp olive oil. Season well. Spread mixture over the puff pastry, leaving a 2cm border around the edges. Brush edges with egg yolk. Bake for 20 minutes.

To serve: Spread olive tapenade over the ricotta, top with roasted peppers, drizzle with balsamic vinegar and garnish with marjoram.

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