Paprika with ricotta

Name: paprika with ricotta
Total time: 15 min
Yield: 0
Ingredients: 4 slice frozen tart dough; bread crumbs; 2 cut old bread; 1 Red pepper; 1 yellow bell pepper; 1 green pepper; 3 egg; 250 gram ricotta; 1 tablespoon fresh thyme; 1 teaspoon dried thyme; 0.5 tablespoon fresh rosemary; 0.5 teaspoon dried rosemary; 50 gram arugula; 2 tablespoon olive oil; 0.5 tablespoon balsamic vinegar

Ingredients

4 slice frozen tart dough
Bread crumbs
2 cut old bread
1 Red pepper
1 yellow bell pepper
1 green pepper
3 egg
250 gram ricotta

1 tablespoon fresh thyme
1 teaspoon dried thyme
0.5 tablespoon fresh rosemary
0.5 teaspoon dried rosemary
50 gram arugula
2 tablespoon olive oil
0.5 tablespoon balsamic vinegar

Directions

Preheat the oven to 190ºC. Grease the cake molds and cover with the dough. Prick the dough bottoms with a fork. Sprinkle with breadcrumbs.
Divide the pepper strips over the dough.
Beat the eggs with the ricotta, thyme, rosemary, salt and pepper. Pour the ricotta mixture over the peppers.
Bake the tarts in the middle of the oven in about 25 minutes until golden brown and cooked (35-40 minutes for a large cake).
Mix the arugula with the oil, vinegar, salt and pepper. Serve the tarts with a piece of rocket on it.