Friday, January 16, 2009

Ricotta, tomato and basil torte

Ricotta, tomato & basil torte
A Sunday picnic would be complete with this tasty, pastry-free torte.
Preparation Time 25 - 85 minutes
Cooking Time 60 minutes

Ingredients (serves 8)
* Olive oil, to grease
* 500g fresh low-fat ricotta
* 100g creamy feta, crumbled
* 3 eggs
* 2 garlic cloves, crushed
* 1 bunch fresh basil, leaves picked, finely shredded
* 375g grape tomatoes, halved
* Fresh basil leaves, extra, to serve

1. Preheat oven to 180°C. Lightly brush a 22cm (base measurement) springform 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. (This makes the tart easier to remove once cooked). Secure the base back into the pan.
2. Use an electric beater to 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, cut-side up, 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.

Notes & tips
Time plan tip: Prepare this recipe to the end of step 3 up to 1 day ahead. Cover with plastic wrap and store in the fridge. Continue from step 4 just before serving.
Picnic tip: Place the torte in a plastic container and the extra basil leaves in a sealable plastic bag. Transport in your esky.
* Get the most out of summer with salad recipes, the barbecue recipes collection, picnic recipes and plenty of low kilojoule recipes for a top start to the New Year on

For recipes classified gluten free, please always check your ingredients to ensure they do not contain gluten.

Australian Good Taste
Recipe by Tracy Rutherford


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