Roasted Sweet Pepper Tart

Well-known food writer Phillippa Cheifitz regularly got together with a group of friends for supper. They shared with one another the preparation and creation of each meal and so The Supper Club was born. In her cookbook she shares a collection of easy-to-make recipes. Try her Roasted sweet pepper tart recipe…

9781432304409 - The Supper Club - Phillippa Cheifitz - HRServes 6

For the peppers

  • 4 large red peppers, halved, cored and deseeded
  • basil leaves
  • salt
  • olive oil

For the Parmesan crust

  • 1 cup flour
  • 125g chilled butter
  • 1 cup grated Parmesan

For the filling

  • 3 eggs
  • ½ cup ricotta cheese
  • 1 garlic clove, crushed
  • sea salt and milled pepper
  • grated or shaved Parmesan and basil leaves, to serve


  1. To make the peppers, preheat the oven to 190ºC. Place the peppers, skin side down, on a baking tray lined with baking paper. Place a basil leaf or two on top of each red pepper, season and moisten with olive oil. Roast for 30 minutes or until the peppers are soft. Remove from the oven and allow to cool. While the peppers are roasting, make the Parmesan crust.
  2. To make the crust, sift the flour into a bowl. Grate in the butter, then stir in the cheese. Rub everything lightly together. Press into a 20 cm tart tin. Prick and freeze while preparing the filling.
  3. To make the filling, mix all the listed ingredients together until combined.
  4. To assemble, preheat the oven to 190ºC and arrange the cooled roasted peppers, skin-side up, on the pastry. Pour over the ricotta mixture and bake for 30 minutes, until the filling has set and the pastry is pale golden. Sprinkle with Parmesan and basil leaves.

Extracted from ‘The Supper Club’ by Phillippa Cheifitz (Struik Lifestyle)

Photographs © Penguin Random House South Africa/Sean Calitz

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