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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



Cut 1 of the peppers in to thin long even strips. Reserve remaining 3 peppers.

Beat the ricotta cheese with the egg yolks, herbs and half the garlic. Add salt and pepper to taste.  Beat well.

In a separate bowl whisk the whites to soft peaks, then fold in the cheese mixture.

Preheat oven to 350°F.

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.

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.

Cover pan with foil and place in roasting pan; add hot water along the sides, half way up the pan sides.

Bake 1 hour. Let cool in water bath, then lift out and chill overnight.

A few hours before serving, make the sauce.

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.

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 is featured on show 2323 - From Guy's Garden.


  1. Anne Pellette's avatar

    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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