Baked Ricotta Tart with Capsicum, Onion and Olive Jam
  
1Blend breadcrumbs, herbs and spring onions in a food processor until combined. Add Perfect Italiano Spinach Ricotta Mix, Perfect Italiano Shredded Parmesan, sour cream and eggs and pulse until combined. Season to taste.
2Pour mixture into a baking paper lined 23cm springform pan, sprinkle evenly with pine nuts and bake at 180°C for 45 minutes until set. Allow to cool to room temperature before removing from pan.
3For Capsicum, Onion and Olive Jam, heat oil in a non-stick frypan, add capsicum, onion, sugar and salt to taste. Cover and cook over medium heat for 10 minutes, stirring occasionally until soft and glossy. Stir through olives, vinegar and pepper, cook for a further two minutes before stirring in parsley. Allow to cool.
4Slice Ricotta Tart into wedges and serve with Capsicum, Onion and Olive Jam and crisp green salad.
Tip: Tart can also be baked in individual tart tins or ½ cup capacity lined muffin pans. Reduce cooking times accordingly. A delicious picnic recipe, which can be made the night before required and served chilled. The jam can be stored in a sealed container for 1-2 weeks, use in sandwiches or serve with frittata.

Budget Range: $10 approximately

Meal Occasion: Lunch, Dinner
Serving Size: 6
Preparation Time: 20 minutes
Cooking Time: 50 minutes

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Ingredients
1 ½ cups fresh sourdough breadcrumbs
1 ½ cups chopped fresh herbs (try parsley, chives and mint)
3 spring onions, sliced
750g Perfect Italiano for savoury
¾ cup shredded Perfect Italiano Parmesan, from wedge
3 eggs
Salt and freshly ground black pepper, to taste
¼ cup pinenuts
Crisp green salad, for serving
Capsicum, Onion and Olive Jam
1 tablespoon olive oil
1 red capsicum, sliced
1 red onion, sliced
1 tablespoon brown sugar
Salt and freshly ground black pepper, to taste
¼ cup pitted Kalamata olives, halved
2 tablespoons sherry or red wine vinegar
1 tablespoon chopped fresh flat leaf parsley