July 17, 2015

I adore ricotta cheese in any form. I love the texture of ricotta, the smooth subtle milky flavour and its adaptability to blend with some wonderful ingredients. This makes an ideal filler for crusty bread or a great alternative to a quiche, you can top the ricotta with any sort of combination, even adding sundried tomatoes, artichokes and roasted capsicum. This ricotta tart makes a great meal for any occasion, picnics, finger food, antipasto, lunch or a light dinner. You can also serve it spread onto bruschetta or crackers.


Serves 6-8

1/2 white onion, sliced thinly

1 clove garlic, sliced

1/4 cup water

100ml Bertolli Light in Taste Olive Oil

3 anchovies

1/2 small radicchio, sliced

good pinch oregano

100g cherry tomatoes

10 black olives, pitted and sliced

1/4 cup Italian parsley, roughly chopped

1 tbsp breadcrumbs

1 tbsp olive oil extra

1 tbsp bread crumbs, extra

500g firm ricotta

1/3 cup grated parmesan cheese

salt and pepper

1 large egg


1. Preheat the oven to 175c fan forced

2. Place the onion and garlic into a frypan and add in the water, cook the onion until softened , about 3-4 minutes.

3. Add in the olive oil and the anchovies and stir for 2 minutes until the anchovies have broken up. Add in the radicchio and sauté the radicchio until slightly wilted. Sprinkle over the oregano and set aside to cool slightly.

4. Quarter the tomatoes and add these to the radicchio, stir through the chopped olives and parsley and season with salt and pepper. Set aside.

5. Into a bowl add in the drained ricotta and with a fork mash with in the parmesan and the egg until combined. Oil a 20cm baking tin and dust with the breadcrumbs.

6. Spoon in the ricotta and smooth over. Top the ricotta with the radicchio, tomato and olive salad, dress with a sprinkling of breadcrumbs and a drizzle of oil and bake for 35 minutes.

7. Allow to cool at room temperature before slicing.