Ricotta and Tomato Torte

If you’re hitting the road, going for a picnic or even a day at the races, this pastry-free torte will be a favourite among the whole family and friends!

Ingredients (serves 8)
· Olive oil, to grease
· 400g fresh low-fat ricotta
· 400g grape tomatoes, halved
· 120g creamy feta, crumbled
· Fresh basil leaves, extra, to serve
· 3 eggs
· 2 garlic cloves, crushed
· 1 bunch fresh basil, leaves picked, finely shredded

1. Preheat oven to 180°C. Lightly brush a 22cm pan with oil to grease. Release the base from the pan. Place a sheet of non-stick baking paper over the base allowing the sides to overhang. Secure the base back into the pan.
2. Beat the ricotta, feta, eggs and garlic in a bowl until smooth. Stir in the basil. Transfer the ricotta mixture to the prepared pan and use the back of a spoon to smooth the surface.
3. Arrange the tomato on top of the ricotta mixture. Bake in oven for 1 hour or until set and golden. Set aside to cool completely. Place in the fridge for 1 hour or until firm.
4. Release the base from the pan. Use the paper to slide the torte onto a serving plate. Top with extra basil leaves to serve.

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