Name: Ricotta tortas with marinated capsicum
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 1
Cuisine: spanish
Ingredients: 82.50 ml dried breadcrumbs, toasted; 500g ricotta; 125.00 ml grated parmesan; 1 garlic clove, crushed; 200g marinated (sliced) roasted capsicum*, drained; 60g wild rocket, to serve

Ricotta tortas with marinated capsicum

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Prep Time:
10 minutes

Cook Time:
20 minutes

Total Time:
30 minutes

Ingredients:

82.50 ml dried breadcrumbs, toasted
500g ricotta
125.00 ml grated parmesan
200g marinated (sliced) roasted capsicum*, drained
60g wild rocket, to serve

Instructions:

Preheat the oven to 180°C. Grease four 10cm loose-bottomed non-stick tart pans and coat them with breadcrumbs, shaking off any excess into a large bowl.
Combine ricotta with breadcrumbs, parmesan, garlic, salt, and pepper. Press mixture into tart pans and bake until puffed and golden, about 20 minutes. Top baked tarts with marinated capsicum and rocket.

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