Mediterranean ricotta tart

1. Pre-heat oven to 180°C. Lightly grease a loose-bottomed, rectangular tart tin.

2. Lightly sprinkle breadcrumbs on the base and sides of the tin.
3. Heat oil in a pan and add garlic, baby marrow and red pepper. Cook, stirring over medium heat for 5 minutes or until vegetables are soft. Remove from heat and add ham. Season to taste.
4. Place ricotta in a large bowl and mix with cheddar cheese. Press onto breadcrumb base and smooth the surface. Sprinkle with basil.
5. Scatter vegetable mixture over ricotta mixture, top with olives and drizzle with remaining oil.
6. Bake for 20 minutes, or until tart is slightly puffed and golden around the edges. Cool completely and carefully remove form tin.