Learn How To Bake The Perfect Cake

ricotta, tomato and basil torte

  • Home
  • //ricotta, tomato and basil torte
Breakfast and Brunch

Ricotta, Tomato and Basil Torte

"A delicious light meal with a salad. Great to take on picnics to serve instead of sandwiches or bread. Can be lightly heated and served warm. Recipe from Australian Coeliac Society Magazine Nov/Dec 09 Cooking time does not include chill time in the fridge"

Ingredients

  • 500 g low fat fresh ricotta
  • 100 g low-fat feta, crumbled
  • 3 eggs
  • 2 garlic cloves, crushed
  • 1 bunch fresh basil, finely shredded
  • 375 g grape tomatoes or 375 g cherry tomatoes, halved

Directions

  • Preheat your oven to 180°C (360°F ) Oil side and line with baking paper the base of 20cm springform tin.
  • Beat ricotta, feta, eggs and garlic until smooth. Stir in basil.
  • Put into prepared tin and smooth top. Arrange tomatoes on top cut-side up.
  • Bake in preheated oven for 1 hour or until set and golden.
  • Cool completely before putting in fridge for at least1 hour to firm.

Add To Shopping List