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Mediterranean ricotta tartlets

Recipe from: 3/3/2005 12:00:00 AM

Ingredients 12
Servings 4


  • 80
    dried breadcrumbs
  • 40
    olive oil
  • 1
    clove garlic, crushed
  • 0.50
    red pepper, cut into thin strips
  • 1
    baby marrow, cut into thin strips
  • 2
    slices prosciutto or bacon, chopped
  • salt and pepper to taste
  • 375
    ricotta cheese (see tip)
  • 80
    grated Cheddar cheese
  • 80
    grated Parmesan cheese
  • 40
    shredded fresh basil
  • 4
    black olives, pitted and sliced


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).

Read more on: bake  |  dairy  |  stir-fry


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