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Ricotta, tomato & basil torte

  • 0:25 Prep
  • 1:00 Cook
  • 8 Servings


  • 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.

Source: taste.com.au


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