Tomato and Ricotta Crustless Torte

Bursting with sweet cherry tomatoes, sharp parmesan and soft ricotta, this crustless torte recipe from Sally Obermeder is fresh, filling and sure to please even the fussiest of eaters.

Ingredients

  • 1 tablespoon olive oil
  • 500g fresh ricotta (not low-fat)
  • 150g Danish feta cheese, crumbled
  • 45g (1/2 cup) grated parmesan cheese
  • 3 eggs (free-range, organic)
  • 3 garlic cloves, crushed
  • Small handful of basil leaves, finely sliced, plus extra to serve
  • 400g cherry tomato medley, halved (if you can’t find a medley of tomatoes, then just use a mixture of red cherry tomatoes and golden cherry or grape tomatoes)
  • 2 heirloom tomatoes, cut into thick slices
  • 2 kumatoes, cut into thick slices
  • 100g mixed salad leaves, to serve

Method

Step 1.
Preheat the oven to 180C (350F). Lightly grease a 20cm (8 inch) pie dish with the olive oil.

Step 2.
In a large bowl, using a whisk or an electric handmixer, combine the ricotta, feta, parmesan, eggs, garlic and sliced basil. Season with a pinch of salt and plenty of freshly ground black pepper.

Step 3.
Spoon the ricotta mixture into the pie dish. Arrange the red and yellow tomatoes, cut side up, with the heirloom tomato and kumato slices on top of the ricotta mixture.

Step 4.
Bake for 60 minutes or until set and golden. Remove from the oven and set aside to cool. Once cooled, transfer to the fridge for around 30 minutes just to firm up. Top the torte with extra basil leaves. Serve with mixed salad leaves.

Serves 6

 

Spicy Broccoli Soup Recipe from The Good Life by Sally Obermeder Extract from 
The Good Life by Sally Obermeder & Maha Koraiem.
Available now. See SWIISH.com for more recipes. 
SHARE THIS

RELATED ARTICLES