Ricotta, Tomato and Basil Torte

Total Time
1hr 20mins
Prep 20 mins
Cook 1 hr

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 Nutrition

Directions

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

5 5

This torte is as beautiful as it is delicious - and simple to make, besides. It smells divine and irresistable when it comes out of the oven! I used a pint of multi colured tomatoes which only added to the visual and taste appeal. I finished it with a fresh grinding of tri-colour pepper. Thanks so much, Jubes, for posting this, and CG, for putting this in your Best of 2010 Book, I'm so glad I got to try it. I'm putting this one in my Best of 2011 Book, too.

5 5

We enjoyed a delicious meal-this for our main dish accompanied by Greek Farmers Green Salad and Yellow Melon Muscatel (Melon Salad) . Easy to prepare and would work well for a brunch, too. Fresh local eggs and fresh basil from the garden. The next opportunity to make this I'll take advantage of the heirloom toms available locally. Baked in a standard pie pan greased with olive oil. Reviewing the recipe earlier than usual today because I took a "sneak peak" (bite) of the torte before dinner time. Thanks for posting! Reviewed for ZWT #6.

4 5

Tasty! I pretty much followed the recipe to a T - yummy!