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Paprika – Ricotta – Tart

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Ingredients for 4 servings:

  • 1 portion of dough, diameter 32cm (ready-made product or homemade)
  • 250 g ricotta
  • 2 eggs
  • e.g. salt and pepper
  • 800 g bell pepper(s) (red, yellow and green)
  • 2 tbsp parsley, chopped
  • e.g. basil

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Line a tart or flan dish with baking paper. Place the dough on it and prick with a fork. Refrigerate. Mix the ricotta and eggs well, season with salt and pepper. Grate the bell peppers and add them, along with the parsley. Spread the mixture over the pastry case and bake for about 30 minutes at 220°C (bottom half). If desired, sprinkle some finely chopped basil over the finished tart.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Paprika – Ricotta – Tart

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