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Vegetarian, Busy evenings

Roasted pepper and ricotta tart

This roasted pepper and ricotta tart is a vegetarian savory pie for 4 people, ready in 60 minutes, easy to make, for €2.40 per serving. It pairs roasted red and yellow peppers with a creamy ricotta filling scented with basil. The key to success lies in peeling the peppers well and serving the tart warm, not piping hot, so the flavors can come through.

A tart with roasted peppers and basil scented ricotta, with a green salad for contrast, a dinner full of color.

Roasted pepper and ricotta tart
Total time
1 h
Difficulty
Easy
Cost per person
€2.40
Calories per person
520 kcalcalculated by Kiloach, your weight coach
Season
Summer, Fall

This tart plays on a simple contrast, the soft sweetness of roasted peppers against the light creaminess of ricotta lifted with parmesan and basil. The pre baked shortcrust stays crisp under the filling instead of turning soggy, and the pepper strips arranged in a rosette make this tart look far more elaborate than it actually is to put together.

It's a late summer or early fall tart, best made when red and yellow peppers are at their peak. It works well for a slightly more relaxed weeknight dinner, served warm with a green salad, or for a weekend meal among adults. Kids used to milder flavors might be less won over by the bold taste of roasted peppers.

The ingredients

4 people

Dairy

  • Shortcrust pastry 1
  • Ricotta 250 g
  • Grated parmesan 40 g

Fruits and vegetables

  • Red and yellow bell peppers 3
  • Eggs 2
  • Basil 1 sprigs
  • Green salad 1

Pantry

  • Olive oiloften in the pantry 3 tbsp
  • Balsamic vinegaroften in the pantry 1 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Allergens Gluten, Eggs, Lactose

The step by step recipe

  1. Roast the whole peppers in the oven at 220°C, then seal them in a bag and peel them. 25 min

    Turn them halfway through, the skin should blacken on all sides.

  2. Roll out the pastry in a tart pan and blind bake it. 10 min

    Cover it with parchment paper and dried beans, it won't puff up.

  3. Mix the ricotta with the eggs, parmesan, chopped basil, salt and pepper.

    Mash the ricotta with a fork before whisking, the filling turns smooth.

  4. Cut the peppers into strips, spread the filling over the pastry and top with peppers.

    Arrange the strips in a rosette, the tart looks as good as it tastes.

  5. Bake at 180°C, then serve warm with the dressed salad. 25 min

    The tart tastes better warm than piping hot, the flavors come through more.

Our tips to get it right

  • Pick peppers that feel heavy and firm, in different colors, they roast evenly and give nice contrast once sliced into strips.
  • Drain the ricotta well before mixing if it looks watery, the filling stays firm and the crust won't turn soggy in the oven.
  • Let the tart rest for five minutes after baking before slicing, the pieces hold together better.

The variations

  • Swap the ricotta for fresh goat cheese for a tangier, more pronounced filling.
  • Add a few halved cherry tomatoes on top before baking, for extra freshness in summer.
  • For a faster version, use jarred roasted peppers that are already peeled, saving a good twenty minutes of prep.

What to serve it with

  • Green salad with olive oil dressing
  • A glass of chilled rosé
  • Cold cucumber soup as a starter

Storage

This tart keeps for 2 to 3 days in the fridge in a sealed container. It freezes well once baked and cooled, reheat gently in the oven afterward. Reheat in a low oven rather than the microwave to keep the crust crisp.

Questions about this dish

Can this tart be made ahead of time?

Yes, you can bake it the day before and reheat it gently in the oven before serving. You can also prepare the ricotta filling and peel the peppers a day ahead to save time.

Can I use a different cheese instead of ricotta?

Fresh goat cheese works well and gives a stronger flavor. Avoid cheeses that are too runny, the filling needs to stay firm enough to coat the crust.

What's the easiest way to peel roasted peppers?

Seal the still hot peppers in a plastic bag or under a kitchen towel for ten minutes. The trapped steam loosens the skin, which then peels off easily with your fingers.

Is this tart good for kids?

The bold flavor of roasted peppers and basil may not appeal to every child. It works better for a dinner among adults or for kids already used to roasted vegetables.

How long does it take to make a roasted pepper and ricotta tart, with a green salad?

Count 1 h in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a roasted pepper and ricotta tart, with a green salad?

About 520 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a roasted pepper and ricotta tart, with a green salad cost?

About €2.40 per serving, or €9.60 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, eggs, lactose. Always check the labels of the products you buy.

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