Chorizo, Red Pepper, Ricotta, and Caper Tart – a delicious recipe with pastry, passata, bell peppers, capers, sausage, ricotta cheese. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat the oven to gas 6, 200C, fan 180C Line a large baking tray with nonstick baking paper.
2
Unfurl the pastry sheet and put it on the tray.
3
Mark a 2cm (1in) border round the edge of the pastry with a small knife.
4
Then prick the space inside the border with a fork to stop it from rising up.
5
Spread the passatta over the base of the pastry, just up to the border, then scatter over the red peppers and capers.
6
Lay over the chorizo slices, crumble over the ricotta.
7
Then scatter over the dried oregano and basil leaves and finish with a few good grinds of black pepper.
8
Bake in the oven for 20 minutes, or until the sides are puffed up and golden, and the pastry is cooked through.
145
kcal
Calories
8
g
Fat
12
g
Carbs
12
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 375 g puff pastry, 4 tablespoons passata, 280 g bell peppers, 2 teaspoons capers, and more.
Yes, Chorizo, Red Pepper, Ricotta, and Caper Tart falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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