I’ve had this tart on my to-make list for weeks but hadn’t got around to it so when I spotted a block of gruyère and a tub of ricotta in the fridge that were both nearing the end of their useful existence, I thought it high time to do it. This recipe is slightly adapted from Milk & Honey‘s gorgeous blog.

Ingredients

puff pastry
1 red pepper (capsicum)
olive oil
200g feta, crumbled
250g fresh ricotta
100g grated gruyère
2 eggs, lightly beaten
100ml heavy cream
pinch nutmeg
salt and pepper

Directions

Preheat oven to 200°C.

Butter a 30cm pie dish, line it with the pastry, prick all over the base with a fork, line with baking paper and fill with rice, beans or pie weights. Blind bake for 15 minutes. Set aside to cool.

Trim and finely slice the red pepper into thin strips. Heat a little olive oil in a frying pan over medium heat and cook the pepper until browned, about 10 minutes. Set aside on paper towel to drain.

Put the feta, ricotta, gruyère, eggs, cream, nutmeg, a pinch of sea salt and some freshly ground black pepper in a bowl and mix well with a fork.

Spread the cheese mixture in the base and arrange the red pepper on top.

Bake for 40 – 45 minutes until the filling is set and the top has browned. Leave to rest for 5 minutes before serving.