How To Make Ricotta, Tomato, And Basil Torte

INGREDIENTS

• 100 g low-fat feta, crumbled
• 1 bunch fresh basil, finely shredded
• 2 garlic cloves, crushed
• 375 g grape tomatoes or 375 g cherry tomatoes, halved
• 3 eggs
• 500 g low-fat fresh ricotta

DIRECTIONS

Step 1

The base of a 20cm springform pan should be lined with baking paper and the oven should be preheated to 180°C (360°F).

Step 2

The ricotta, the feta, the eggs, and the garlic should be thoroughly beaten. The basil should be added last.

Step 3

Arrange tomatoes cut-side up on top of the prepared tin.

Step 4

For golden brown results, bake for one hour in a preheated oven.

Step 5

Before placing in the refrigerator for at least 1 hour to harden, let cool fully.