Mediterranean ricotta tartlets

YOU
4 servings
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Dairy

By Food24 November 03 2009
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Ingredients (12)

80.00 ml breadcrumbs — dried
40.00 ml fresh chillies — 573
1.00 garlic — cloves, crushed
0.50 red pepper — deseeded and cut into thin strips
1.00 courgettes — baby, ribbons
2.00 prosciutto — or bacon, chopped
0.00 salt and freshly ground black pepper — to taste
375.00 g ricotta cheese
80.00 ml cheddar cheese — grated
80.00 ml parmesan cheese — grated
40.00 ml fresh basil — shredded
4.00 olives — black, pitted and sliced
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Method:

Preheat the oven to 180 °C and grease four fluted tartlet pans (8 cm diameter).
Sprinkle 5 ml breadcrumbs on the bases and sides of the pans.
Heat half the oil in a frying pan and stir-fry the garlic, red pepper and baby marrow over moderate heat for five minutes.
Remove from the heat, add the prosciutto or bacon and season with salt and pepper.
Mix the ricotta, Cheddar, Parmesan cheese and the rest of the breadcrumbs in a large bowl, season with salt and pepper.
Press the mixture into the pans and smooth the surface.Top with the vegetable mixture.
Sprinkle with the olive oil.
Bake for 20 minutes or until the tartlets have puffed and browned.
Let them cool completely.
Remove from pans but do not refrigerate.
TIP: Use firm ricotta or drain the ricotta. If you do not do this, it will be difficult to remove the tartlets from the pans.
Nutrition per serving: Protein 20 g; fat 27 g; carbohydrate 8 g; fibre 1 g; cholesterol 66 mg; 1 457 kilojoules (348 calories).



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