Ricotta, Tomato and Basil Torte |
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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 8 |
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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 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:
1. Preheat your oven to 180°C (360°F ) Oil side and line with baking paper the base of 20cm springform tin.
2. Beat ricotta, feta, eggs and garlic until smooth. Stir in basil.
3. Put into prepared tin and smooth top. Arrange tomatoes on top cut-side up.
4. Bake in preheated oven for 1 hour or until set and golden.
5. Cool completely before putting in fridge for at least1 hour to firm.
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