Chorizo, Red Pepper, Ricotta, and Caper Tart

Chorizo, Red Pepper, Ricotta, and Caper Tart

• Ready In: 30 mins
• Serves: 4

Ingredients

• 375  g puff pastry
• 4  tablespoons  passata
• 280  g bell peppers
• 2  teaspoons capers
• 10  slices chorizo sausage
• 175  g ricotta cheese
• 1  teaspoon oregano
• 8  leaves basil

Directions

1. Preheat the oven to gas 6, 200C, fan 180°C Line a large baking tray with nonstick baking paper. Unfurl the pastry sheet and put it on the tray. Mark a 2cm (1in) border round the edge of the pastry with a small knife. Then prick the space inside the border with a fork to stop it from rising up.
2. Spread the passatta over the base of the pastry, just up to the border, then scatter over the red peppers and capers. Lay over the chorizo slices, crumble over the ricotta. Then scatter over the dried oregano and basil leaves and finish with a few good grinds of black pepper.
3. Bake in the oven for 20 minutes, or until the sides are puffed up and golden, and the pastry is cooked through.