Capsicum or Bell Pepper Torte
Bright, colorful, and bursting with Mediterranean flavors, this Capsicum or Bell Pepper Torte is a savory masterpiece that will elevate any meal. Layers of tender, roasted bell peppers—red, yellow, and green—are artfully arranged over a flaky pastry crust, while a rich, creamy filling of ricotta, Parmesan, eggs, and fragrant basil ties everything together. Enhanced with a subtle hint of garlic and a drizzle of olive oil, this dish offers a sophisticated blend of textures and tastes. Perfect for brunch, lunch, or as a show-stopping appetizer, this torte is not only visually stunning but also incredibly flavorful. Plus, it’s easy to prepare ahead and serve warm or at room temperature, making it a versatile choice for entertaining. Serve it alongside a crisp green salad for a light yet indulgent meal!
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Recipe Information
Ingredients
- 3 pieces Red bell peppers
- 2 pieces Yellow bell peppers
- 2 pieces Green bell peppers
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 1 cup Ricotta cheese
- 2 pieces Eggs
- 0.5 cup Parmesan cheese, grated
- 0.25 cup Fresh basil leaves, chopped
- 1 sheet Pastry dough (store-bought or homemade)
- 2 tablespoons Breadcrumbs
- 0.25 cup Heavy cream
- 2 pieces Garlic cloves, minced
Instructions
Preheat your oven to 400°F (200°C).
Wash the bell peppers thoroughly. Place them on a baking sheet and roast in the oven for 25-30 minutes, turning occasionally, until the skins are charred and blistered.
Remove the roasted peppers from the oven and transfer them to a bowl. Cover the bowl with plastic wrap or a plate to let the peppers steam for 10-15 minutes.
Peel off the skins from the bell peppers, remove the seeds and stems, and slice them into long strips. Set aside.
Lower the oven temperature to 375°F (190°C).
Roll out the pastry dough and press it into a 9-inch tart or springform pan. Trim any excess dough hanging over the edges. Prick the dough with a fork and chill it in the refrigerator for 15 minutes.
In a large mixing bowl, combine ricotta cheese, eggs, grated Parmesan cheese, heavy cream, chopped basil, minced garlic, salt, and black pepper. Mix until smooth.
Sprinkle the breadcrumbs evenly over the base of the chilled pastry dough. This will help absorb any moisture from the filling.
Layer the roasted bell pepper strips over the breadcrumbs, alternating colors to create a beautiful pattern.
Pour the ricotta and egg mixture over the peppers, spreading it evenly.
Drizzle the top with olive oil for added richness.
Bake the torte in the preheated oven for 35-40 minutes or until the filling is set and the top is lightly golden.
Remove the torte from the oven and let it cool for 10 minutes before slicing.
Garnish with additional fresh basil leaves if desired and serve warm or at room temperature. Enjoy!
Nutrition Facts
Calories |
2444 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 158.3 g | 203% | |
| Saturated Fat | 80.5 g | 403% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 742 mg | 247% | |
| Sodium | 4834 mg | 210% | |
| Total Carbohydrate | 189.4 g | 69% | |
| Dietary Fiber | 19.7 g | 70% | |
| Total Sugars | 40.9 g | ||
| Protein | 82.8 g | 166% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 1717 mg | 132% | |
| Iron | 14.0 mg | 78% | |
| Potassium | 2598 mg | 55% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
