Ricotta, tomato & basil torte

Recipe: Ricotta, Tomato & Basil Torte


  • Olive oil, to grease
  • 500g fresh low-fat ricotta
  • 100g creamy feta, crumbled
  • 3 eggs
  • 2 garlic cloves, crushed
  • 1 bunch fresh basil, leaves picked, finely shredded
  • 375g grape tomatoes, halved
  • Fresh basil leaves, extra, to serve


  1. Preheat oven to 180°C. Lightly brush a 22cm (base measurement) springform pan with oil to grease.
  2. Release the base from the pan. Place a sheet of non-stick baking paper over the base allowing the sides to overhang. (This makes the tart easier to remove once cooked).
  3. Secure the base back into the pan. Use an electric beater to beat the ricotta, feta, eggs and garlic in a bowl until smooth. Stir in the basil.
  4. Transfer the ricotta mixture to the prepared pan and use the back of a spoon to smooth the surface. Arrange the tomato, cut-side up, on top of the ricotta mixture.
  5. Bake in oven for 1 hour or until set and golden. Set aside to cool completely. Place in the fridge for 1 hour or until firm. Release the base from the pan.
  6. Use the paper to slide the torte onto a serving plate. Top with extra basil leaves to serve.

Number of servings (yield): 8

Meal type: dessert

Culinary tradition: USA (General)

My rating: 5 stars:  ★★★★★ 1 review(s)