Toscany Red Pepper Tarte

• 4 red peppers
• 2 pieces garlic
• 1 small onion
• 1 tablespoon tyme leaves
• 1 tablespoon parsley
• 3 tablespoons olive oil
• 0,5 cups ricotta cheese
• 0,5 cups peccorino
• 2 eggs
• Handful pine nuts
• 6 pieces puff pastry
• pepper and salt

1. Cut the peppers, garlic and onion in big chuncks and put them on low fire with the olive oil, tyme leaves and parsley. Leave on the lowest fire for 1,5 to 2 hours, or until the peppers are completely soft.
2. Pre heat the oven at 180 (Celsius) and cover up a oven dish with the puff pastry.
3. Take the peppers from the fire and blender them, eather by hand or with a mixer. Add all ingredients and stir firmly until you have a consistent blend.
4. Bake the tarte in 45-60 minutes and serve with a simple green salad.

red peppers, garlic, onion, tyme, parsley, olive oil, ricotta cheese, peccorino, eggs, handful pine nuts, pastry, pepper

Taken from food52.com/recipes/6491-toscany-red-pepper-tarte (may not work)