Ricotta, Tomato and Basil Torte
Ready In: 1 hr 20 mins
Serves: 8
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
Directions
- 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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