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Savoury Ricotta, Bacon and Capsicum Tart


  • 200g flour
  • 100g butter
  • 70ml cold water
  • 1 pinch salt

  • 2 red capsicums
  • 80g bacon
  • 250g Galbani Ricotta
  • 50g pecorino cheese, grated
  • 2 eggs
  • Extra virgin olive oil
  • Coarsely ground black pepper

Preparation Instructions

To make the short crust pastry

  1. Blend the butter (straight from the refrigerator), salt and flour in a blender until dry and crumbly.
  2. Pour out onto a clean, cold (marble, metal or glass) work surface, create a fountain and begin adding very cold water while kneading quickly.
  3. Gradually add the water a little at a time until the dough becomes smooth and elastic; wrap it in plastic wrap and refrigerate for at least 40 minutes.

To make the filling

  1. In the meantime wash the capsicums and finely dice, making sure to remove all the seeds.
  2. Sauté over medium heat in a saucepan with extra virgin olive oil for 10 minutes until crisp; cool. In the meantime dice the bacon, brown in a non-stick pan and add the capsicums.
  3. In a large bowl stir together the Galbani Ricotta, the pecorino cheese, eggs and pepper, and mix well. Remove the short crust pastry from the refrigerator, roll out and place in a round pan lined with baking paper.
  4. Once the dough is arranged in the pan with edges sticking out, add the capsicum and ricotta mixture and spread evenly; fold the edges back and bake in a hot oven at 180°C for 25 minutes. Serve warm with a side salad.

    Handy Hint: Use store-purchased short crust pastry to save time in the kitchen.
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