Mixed pepper tart

[Serves  4] 2 each orange, red and yellow sweet salad peppers, halved, seeds removed ¼ cup olive oil Sea salt and black pepper 400g roll puff pastry, defrosted 250g ricotta cheese Zest of 1 lemon 3 tbsp olive oil 1 egg yolk, beaten ¼ cup black olive tapenade 1 tbsp white balsamic vinegar Fresh marjoram, to garnish 1. Preheat oven to 200ºC. Place peppers on a baking tray and drizzle with ¼ cup olive oil. Season and bake for 10–15 minutes or until soft and golden. Remove from oven and set aside to cool.

2. Increase the oven temperature to 210ºC. Place the pastry on a lined baking tray. Mix together ricotta, lemon zest and 3 tbsp olive oil. Season well. Spread mixture over the puff pastry, leaving a 2cm border around the edges. Brush edges with egg yolk. Bake for 20 minutes.

3. To serve: Spread olive tapenade over the ricotta, top with peppers, drizzle with balsamic vinegar and garnish with marjoram.