Set the oven at 200°C/gas mark 6. Put 5 red paprikas in a roasting tin, leaving a little space between them, then roast for a good 45 minutes until they are blackened and have started to collapse. Remove the tin from the oven, cover and leave the peppers to soften in their own steam. This will make removing their skins easier.
Roll out 320g puff pastry on a lightly floured board and line the base and sides of a prepared baking tin. Trim where necessary. Place a layer of baking parchment on top of the pastry and fill it with baking beans, then chill for 20 minutes.
Place a baking sheet in the oven and turn the heat up to 220°C/gas mark 7. Place the pastry case in the oven and bake for about 15 minutes until the edges are dry and lightly crisp. Carefully remove the beans and paper. Lower the heat to 200°C/gas mark 6.
Put 400g ricotta in a bowl, season with freshly ground black pepper. Peel a large clove of garlic, then add a large pinch of salt and pound to a paste using a pestle and mortar, then add to the ricotta. Finely grate and add 50g parmesan. Remove 10g basil and 10g parsley leaves from their stems, finely chop and add. Stir in 2 lightly beaten eggs, then 150 ml cream and 2 heaped tsp flour.
Peel the skins from the peppers, remove the stems, cores and seeds, then place on top of the tart. Tuck the basil leaves among the peppers, then trickle over any juices left in the roasting tin from cooking the peppers.
Leave the tart to settle for 20 minutes before slicing.
(Here Nigel Slater's original recipe and more)
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