Italian Traybake Tart with Ricotta, Roasted Pepper & Prosciutto

Ingredients

• 1 rollfresh puff pastry — approx. 270 g
• 250 gricotta
• 2 tbspgreen pesto
• 200 groasted red pepper — from a jar
• 80 gsun-dried tomatoes
• 1 pcred onion — small
• 80 gprosciutto
• 40 gParmesan cheese
• 30 gpine nuts
• 40 grocket
• 10 gbasil — fresh
• 1 tsporegano — dried
• 1 tspolive oil
• black pepper — to taste
• salt — pinch

Method

1. 1

   Preheat the oven to 200 °C top and bottom heat.

2. 2

   Drain the peppers and sun-dried tomatoes well. Pat the pepper dry.

3. 3

   Unroll the puff pastry with baking paper onto a baking tray. Score a shallow line around the edge of the pastry, about 1½ cm from the border. Prick the pastry inside the border several times with a fork.

4. 4

   Mix ricotta with 1 tbsp pesto, oregano, black pepper and a pinch of salt. Spread inside the border over the puff pastry.

5. 5

   Cut the pepper into wide strips, sun-dried tomatoes into smaller pieces and red onion into thin half rings.

6. 6

   Distribute the pepper, sun-dried tomato and red onion over the ricotta layer.

7. 7

   Grate 30 g Parmesan cheese over it and brush the outer edge with 1 tsp olive oil.

8. 8

   Bake for 25–30 minutes until the puff pastry is golden brown, crispy and cooked through.

9. 9

   Meanwhile, toast the pine nuts for 2–3 minutes in a dry frying pan.

10. 10

    Let the baked traybake tart rest for about 3 minutes.

11. 11

    Distribute prosciutto, rocket and basil over the traybake tart.

12. 12

    Finish with the remaining 1 tbsp pesto, toasted pine nuts, remaining 10 g Parmesan cheese and black pepper.