Ricotta, Tomato and Basil Torte

"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"
photo by Ashley Cuoco photo by Ashley Cuoco
photo by Ashley Cuoco
photo by Ashley Cuoco photo by Ashley Cuoco
photo by Toni1 photo by Toni1
photo by threeovens photo by threeovens
photo by Katzen photo by Katzen
Ready In:
1hr 20mins




  • 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.

Questions & Replies

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  1. Jayeno
    Can someone translate both the ingredients list and the directions into US measurements...what is 20cm?
  2. fmclean59
    Would you please provide the amount of the ingredients in cup or ounce sizes.
  3. d.aglaia
    Anyone know if this comes out alright if frozen in single-serve portions and thawed for lunches?


  1. Katzen
    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.
    We enjoyed a delicious meal-this for our main dish accompanied by Recipe #228801 and Recipe #173165 . 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.
  3. Toni1
    Delicious! I used 15 oz. Ricotta because that's how it's packaged here. 4 oz of Mediterranean style feta because that's what I had and did the rest according to the recipe. It does smell amazing while baking! It is hard to resist cutting into it fresh from the oven, but we did. I served it chilled along with a tossed salad and Grilled Balsamic Asparagus by gaylaj. Everyone loved it!
  4. ckav9561
    Tasty! I pretty much followed the recipe to a T - yummy!
  5. SarahSmiles117
    I added pesto into the mixture and I also put shredded cheddar, grated Parmesan and MORE pesto on the top when I heated it to serve.


  1. rocketteena
    Add frozen basil to cheese and egg mix


Aussie Mum - gluten-free
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