RICOTTA, TOMATO AND BASIL TORTE

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Ricotta, Tomato and Basil Torte image

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

Provided by Jubes

Categories     Cheese

Time 1h20m

Yield 8 serving(s)

Number Of Ingredients 6

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

Steps:

  • 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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