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Ricotta tortas with marinated capsicum

Name: Ricotta tortas with marinated capsicum
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 1/3 cup dried breadcrumbs, toasted; 500g ricotta; 1/2 cup grated parmesan; 1 garlic clove, crushed; 200g marinated (sliced) roasted capsicum, drained; 60g wild rocket, to serve

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These ricotta tortas topped with marinated capsicum and rocket are full on flavour and will take you no time at all to whip up.

1/3 cup dried breadcrumbs, toasted
500g ricotta
1/2 cup grated parmesan
1 garlic clove, crushed
200g marinated (sliced) roasted capsicum, drained
60g wild rocket, to serve

Method

1.

Preheat oven to 180°C. Lightly grease four 10cm, loose-bottomed, non-stick tart pans and dust with breadcrumbs, shaking excess into a large bowl.
2.

Place the ricotta in the bowl with the remaining breadcrumbs and the parmesan and garlic, and season with salt and pepper. Press the mixture into the tart pans, place on a baking tray and bake for 20 minutes or until puffed and golden. Divide the marinated capsicum between tarts and top with rocket.