Thursday, 31 July 2014

and more ricotta...

Well, after the last recipe, I had some ricotta to use up and having paired it so well with the mint and broad bean, I figured it would make an equally friendly bedfellow to roasted peppers so I came up with this little tart - the nuttiness of the walnut and wholemeal pastry crust complementing the sweetness of the yellow and red peppers and the creaminess of the ricotta. You could add pine nuts if you liked (omitting the walnuts in the pastry), add cherry tomatoes or make it more of a quiche by stirring the ricotta into a couple of beaten eggs and some Greek yoghurt. Yum!

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