Ricotta Tomato and Basil Torte
Elevate your brunch game with this stunning Ricotta Tomato and Basil Torte, a savory creation that combines creamy ricotta cheese, sweet cherry tomatoes, and fragrant fresh basil in every bite. This beautifully layered dish features a Parmesan-enriched ricotta filling, gently folded with bursts of juicy tomatoes and aromatic garlic, all baked to golden perfection in a breadcrumb-lined pan for a delightful crunch. The torte is crowned with vibrant tomato and basil accents and a drizzle of olive oil, creating a show-stopping centerpiece for any meal. Ready in just over an hour, this recipe is perfect served warm or at room temperature, making it a versatile option for brunches, picnics, or light dinners. Indulge in Mediterranean-inspired flavors that are as delicious as they are visually appealing.
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Recipe Information
Ingredients
- 450 grams Ricotta cheese
- 200 grams Cherry tomatoes
- 15 grams Fresh basil leaves
- 50 grams Parmesan cheese, grated
- 3 Large eggs
- 2 tablespoons All-purpose flour
- 2 cloves Garlic, minced
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper, freshly ground
- 1 tablespoon Butter, for greasing
- 2 tablespoons Breadcrumbs
Instructions
Preheat your oven to 180°C (350°F). Grease a springform pan or an 8-inch tart pan with the butter, and sprinkle breadcrumbs evenly across its surface to coat.
In a large mixing bowl, whisk together the ricotta cheese, eggs, flour, Parmesan, garlic, salt, and black pepper until smooth.
Slice cherry tomatoes in half and roughly chop the fresh basil leaves. Set them aside.
Gently fold half of the cherry tomatoes and basil leaves into the ricotta mixture, reserving the rest for topping.
Pour the ricotta mixture into the prepared pan, smoothing the surface with a spatula.
Arrange the remaining cherry tomatoes (cut-side up) and basil leaves decoratively on top of the mixture. Drizzle the olive oil evenly over the surface.
Place the pan in the preheated oven and bake for 45–50 minutes, or until the torte is set and lightly golden on top.
Remove the torte from the oven and let it cool in the pan for 10 minutes before carefully removing from the pan.
Serve warm or at room temperature. Garnish with extra basil leaves if desired.
Nutrition Facts
Calories |
1624 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 118.8 g | 152% | |
| Saturated Fat | 56.6 g | 283% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 915 mg | 305% | |
| Sodium | 4291 mg | 187% | |
| Total Carbohydrate | 72.4 g | 26% | |
| Dietary Fiber | 4.8 g | 17% | |
| Total Sugars | 8.2 g | ||
| Protein | 96.9 g | 194% | |
| Vitamin D | 3.2 mcg | 16% | |
| Calcium | 2564 mg | 197% | |
| Iron | 7.7 mg | 43% | |
| Potassium | 1252 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
