HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconFiggy Chorizo And Ricotta Tart
Figgy Chorizo and Ricotta Tart

Figgy Chorizo and Ricotta Tart

with Roasted Veggies

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This is the easiest and quickest recipe but produces some quite delicious results...you won’t believe how little effort you will need to put in. We’ve teamed creamy ricotta with chorizo as well as the fig relish from our friends at Trackelments. This figgy deliciousness has won so many awards we felt we just had to incorporate it into something delicious. We hope you enjoy it.

Allergens:Cereals containing Gluten

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time35 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit(s)

Red Pepper

1 unit(s)


1 unit(s)

Puff Pastry Sheet

(ContainsCereals containing Gluten)

1 pot(s)

Ricotta Cheese

1 unit(s)


1 tbsp

Tracklements Fig Relish

½ bunch(es)

Basil 20g

Nutritional information/ per serving
Nutritional informationarrow down iconarrow down icon
/ per serving
Energy (kJ)2322 kJ
Energy (kcal)555 kcal
Fat48.0 g
of which saturates12.0 g
Carbohydrate39 g
of which sugars0.0 g
Protein19 g
Salt0.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Baking Tray
Instructionsarrow up iconarrow up icon
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Pre-heat your oven to 200 degrees. Cut the core out of the pepper and slice it into finger-sized pieces about 2cm wide. Cut the courgette in half lenthways and then cut each half into 2cm half moon slices.


Pop your veggies on a baking tray with 1 tbsp of oil, ¼ tsp of salt and a good grind of pepper and cook in the oven on the second shelf for 30 mins until crispy on the outside.


Unroll the puff pastry sheet onto a baking tray. Leaving a 2cm border around the edges, crumble your ricotta onto the pastry so it is evenly dotted around. Tip: If you’re struggling with crumbling your ricotta (or if you’re not a fan of the mess!), use a teaspoon to put little ‘dollops’ around the pastry instead. Sprinkle the chorizo over the top and finally dot bits of your fig relish over the top.


If you have any milk, lightly brush the border of the tart, then pop it on the top shelf of the oven to cook for 20 mins. The tart is cooked when the outsides are puffed up and golden.


While your dinner is in the oven, give your kitchen a quick tidy (you may even get all the washing up done before you eat!) and get your taste buds mentally prepared.


When the veggies are roasted and the tart golden and delicious, get them out of the oven. Tear some basil leaves over your tart and serve it with your crispy veggies… enjoy!