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1
Preheat oven 350F degrees.
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2
Lightly grease four 3-inch by 1-inch fluted tart pans.
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3
Sprinkle the base and sides of each pan with 1 teaspoon of breadcrumbs.
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4
Make the Topping: Heat 1 tablespoon oil in a frying pan.
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5
Add the garlic, bell pepper, and zucchini and cook, stirring, over medium heat until the vegetables are soft (about 5 minutes).
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6
Remove from heat and add proscuitto.
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7
Season to taste.
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8
In a bowl, combine the ricotta with the grated cheeses and remaining breadcrumbs.
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9
Season.
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10
Press the mixture into the pans and smooth the surface.
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11
Sprinkle with basil.
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12
Scatter the vegetable topping over the ricotta mixture, top with olives, then drizzle with the remaining oil.
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13
Bake until the tarts are slightly puffed and golden, about 20 minutes.
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14
Cool completely.
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15
The tarts will deflate as they cool.
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16
Carefully remove the tarts from the tins.
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17
Do not refrigerate.
