Red Pepper Tart with Pepper Sauce

Serves 8


  • 4 red bell peppers, broiled, skinned and seeded
  • 3 cups ricotta cheese
  • 3 eggs, separated
  • 2 tablespoons each roughly chopped basil and parsley
  • 1 clove garlic, roughly chopped
  • 2 tablespoons Filippo Berio extra virgin olive oil
  • 2 teaspoons white balsamic vinegar
  • 2 basil sprigs, chopped 
  • 2 tablespoons chopped parsley
  • Pinch sugar
  • Salt and pepper
  • Ingredients


  1. Directions 
  2. Cut 1 of the peppers in to thin long even strips. Reserve remaining 3 peppers.
  3. Beat the ricotta cheese with the egg yolks, herbs and half the garlic. Add salt and pepper to taste.  Beat well.
  4. In a separate bowl whisk the whites to soft peaks, then fold in the cheese mixture.
  5. Preheat oven to 350°F.
  6. Line the base of a lightly oiled 2-pound loaf pan oiled parchment paper.  Place 1/3 of the mixture in the pan and spread evenly.
  7. Arrange half the pepper strips on top in an even layer. Repeat with a cheese layer, then the rest of the strips, and finish with the rest of the cheese mixture.
  8. Cover pan with foil and place in roasting pan; add hot water along the sides, half way up the pan sides.
  9. Bake 1 hour. Let cool in water bath, then lift out and chill overnight.
  10. A few hours before serving, make the sauce.
  11. Place the remaining 3 roasted peppers in a food processor. Add the remaining garlic, oil and vinegar. Process to a smooth sauce consistency. Sieve and pour into a bowl; add basil, parsley, salt and pepper. Chill sauce until ready to use.
  12. Turn out the tart, peel off paper and place on serving dish; cut thick slices and serve with toasted bread and sauce on side.

This recipe was featured on Season 23 - Episode 2323.

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Anne Pellette

I made this and it turned awful… it was watery didn’t stay firm when I took it out of the pan, it just fell apart.. what did I do wrong.. I tried so hard I wanted to take it to my friends house for dinner.

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