Summary

Ingredients

• 4 tomato (s), dried
• 500 g ricotta, drained
• 3 large egg (s)
• 2 tablespoon capers, chopped
• 12 olives, black, chopped
• some butter
• 18 bay leaves, fresh
• salt and pepper
• Arugula and olive oil for serving

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Instructions

1. Soak the sun-dried tomatoes in warm water for 10 minutes, pat dry and cut into fine strips.
2. Strain the ricotta through a sieve into a bowl. Beat the eggs, stir in the sun-dried tomatoes, olives and capers. Season well.
3. Butter 6 soufflé molds (each with 125 ml content) well. Place a bay leaf on the bottom of each tin and glue two on each of the buttered sides. Let the mold stand for a while so that the butter hardens and the leaves stick well. Pour in the ricotta mixture spoon by spoon and smooth it out. Put the forms on a baking sheet.
4. Bake the tartlets in a preheated oven at 190 ° C for 20 minutes. Take out and let cool down a bit.
5. Turn out onto a plate, drizzle with olive oil and garnish with rocket. Serve lukewarm. (You shouldn`t eat the bay leaves, though.)