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Ricotta, Tomato and Basil Torte
At a Glance
- Prep
- 10 minutes
- Cook
- 60 minutes
- Total
- 1 hr 20 min
- Servings
- 8.00 serving(s)
Categories
- torte
Cuisine
- Mediterranean
Cooking Method
- Bake
Difficulty
- Medium
Dietary
- Vegetarian
Servings & Nutrition
Original recipe serves 8. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
This recipe for Ricotta, Tomato and Basil Torte brings together 500 g low fat fresh ricotta, 100 g low-fat feta, crumbled, 3 eggs in a practical dish for home cooking. It takes about 1 hr 20 min to prepare and cook. It makes approximately 8 servings.
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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
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Instructions
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.
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