Ricotta & Sundried Tomato Slice

Ingredients

• 1 small tub light ricotta cheese (200g)
• 2 tbsp. sundried tomatoes, finely chopped
• 1 cup sweet potatoes, chopped
• 2 tbsp. roasted capsicum strips (we used from Jar)
• 1 large crushed garlic
• 1 sheet puff pastry
• 1 egg
• 2 tbsp. feta
• Salt and pepper to taste

Method

1. 1Preheat oven to 180C (350F). Spray a loaf tin with cooking spray.
2. 2Place sweet potato on a tray and bake in oven for 10-15 mins. Take out when cooked and set aside.
3. 3Take out of freezer 1 sheet of puff pastry, peel off plastic and microwave for 30 seconds – the sheet will have defrosted and you can use immediately. Place in loaf tin. The pastry will hang over the sides. Place a layer of foil over and some cooking beads or rice to weight it down and prebake for 10 mins. Take out after this, remove foil and weights and cook a further 5 mins.
4. 4Meanwhile this is happening place your ricotta in a bowl, with sundried tomatoes, garlic, egg and mix. Now slowly mix in the sweet potato, not too roughly as you don’t want it to mash.
5. 5When pastry has precooked take out of oven and pour ricotta mixture into dish, crumble feta on top, layer capsicum strips across and then fold the pastry that was overlapping in the tin.
6. 6Bake for 30 mins or until pastry is completely cooked.
7. 7Slice into 4 slices and serve with a side salad.