How To Make Ricotta, Tomato, And Basil Torte
- 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
The base of a 20cm springform pan should be lined with baking paper and the oven should be preheated to 180°C (360°F).
The ricotta, the feta, the eggs, and the garlic should be thoroughly beaten. The basil should be added last.
Arrange tomatoes cut-side up on top of the prepared tin.
For golden brown results, bake for one hour in a preheated oven.
Before placing in the refrigerator for at least 1 hour to harden, let cool fully.