2 cups plain flour
½ tsp cayenne pepper
½ tsp salt
½ cup finely grated parmesan
160g butter, diced and chilled
250g fresh ricotta
½ cup grated provolone or cheddar cheese
leftover antipasto – we used:
1 chargrilled red capsicum, cut into wide strips
6 slices chargrilled eggplant, cut into wide strips
8 thin strips chargrilled zucchini
280g artichoke hearts, drained
2 tbsp small basil leaves
1 Combine flour, cayenne pepper, salt and half the parmesan in a food processor. Add butter and process until mixture resembles fine breadcrumbs. Add 2 eggs and process until a dough begins to form. Turn onto a lightly floured surface and lightly knead into a smooth pastry. Form into a 3cm-thick rectangular shape. Wrap in plastic film and refrigerate for 30 minutes or until firm.
2 Preheat oven to 200°C. Grease a 34cm x 11.5cm x 2.5cm-deep fluted loose-bottomed flan pan. Roll pastry out between 2 sheets of baking paper until 4cm thick and large enough to line prepared pan. Transfer pastry to pan and trim by running rolling pin over the top of the pan. Prick base of pastry 12 times with a fork. Place in freezer for 10 minutes.
3 Line pastry with a sheet of baking paper and fill with baking beads, dried rice or dried beans. Bake for 15 minutes. Remove paper and bake for 10-15 minutes or until light golden and cooked through. Cool.
4 Combine provolone with remaining parmesan, ricotta and remaining 3 eggs in a bowl. Spoon into cooled pastry. Top with vegetables. Bake for 20-25 minutes or until tart filling is cooked through. Stand for 10 minutes before removing from pan. Transfer to a serving platter. Serve sprinkled with basil leaves.