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Free Healthy Recipe - Roast Capsicum and Ricotta Tart

Low GI, Wheat Free

This tart is quite labour intensive but it's always better to make your own pastry. Spelt flour contains less gluten, wholemeal, more fibre and the omega spread provides a good source of fat and works as just as well as butter or margarine.


1 tbsp poppy seeds
1/3 cup Omega spread
2 tbsp cold water
pinch salt
1 bunch spinach
2 cloves garlic
2 tbsp thyme
2 capsicums roasted
1 cup ricotta

Combine the flours in a food processor with the dough blade attached. Add the Omega spread and process until it resembles breadcrumbs. Add the water and salt and process until it forms a firm dough. Place in a plastic bag in the refrigerator for 25 minutes. Roll the pastry out and line an oiled flan tin. Cover in foil with pastry weights of dried beans and bake blind for 20 minutes at 180 degrees Celsius.

Steam the spinach for 2 minutes. Drain and squeeze any extra moisture out of the spinach. Chop finely with the garlic and thyme.
In the food processor, blend the capsicum, ricotta, eggs salt and pepper until smooth.

Spread the spinach over the base of the flan case and pour the capsicum mixture over the top.
Bake for 25 minutes or until set.

Note: Frozen pastry may contain damaging transfats, known to increase LDL cholesterol and lower HDL cholesterol in the blood.

Makes 4 servings

Scale recipe to serves

Prep Time: 40 mins
Cooking Time: 50 mins
Ready in: 1.5 hrs

Suitable for:
Dinner, Lunch
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Nutritional Information - Per Serve
Kj 2426 kj
Calories 580 kcal
Fat 29 g
Saturated Fat 7.6 g
Total Carbohydrate 43.8 g
Total Protein 25 g
Fibre 8.1 g