Ingredients
• Olive oil
• 2 red peppers, cored and sliced
• 2 yellow peppers, cored and sliced
• 1 bunch spring onions, sliced on the slant
• Sea salt and milled black pepper
• 5 cups ricotta cheese
• 1-2 tsp (5-10ml) chilli flakes
• ¼ cup (60ml) chopped chives
• ¼ cup (60ml) chopped flat-leaf parsley
• 5 extra-large free-range egg whites
• Rocket, to serve
Preparation method
- Heat a glug of olive oil in a frying pan, and sauté the peppers for about 5 minutes (until softened).
- Add spring onions, and cook for 1 minute. Season well.
- Mix ricotta, chilli flakes, chives and parsley together.
- Whisk the egg whites until soft peaks form, and gently fold it into cheese mixture.
- Pour half the ricotta mixture into a 23-25cm round cake tin (spring form is best if you want to remove the tart afterwards) or an ovenproof dish coated with oil spray.
- Top with half the peppers, then half the remaining ricotta. Add the rest of the peppers, and finally the last of the ricotta.
- Drizzle a little olive oil onto the surface of the tart, and bake at 180°C for 20 minutes. Flash grill to brown, if desired.
- Cool tart, and top with rocket and any leftover peppers.