Ricotta and herb torta

Something special (and healthy) to add to a good meal and good company.
 
recipe, cheese, herbs
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Recipe from: 29 September 2015
Preparation time: 45 min
Cooking time: 45 min
 
 

Ingredients

 
  • 8
    sheets phyllo pastry
  • 110
    ml
    melted butter
  • 30
    ml
    dried breadcrumbs
  • 300
    g
    ricotta
  • 4
    large eggs, separated
  • 30
    ml
    each chopped flat leaf parsley and basil
  • 100
    ml
    chopped, soaked and drained sundried tomatoes
  • 45
    ml
    grated Parmesan cheese
  • rocket, thinly sliced red onion, chopped sundried tomatoes and shavings of Parmesan, to serve
Servings: Change Serving
 
 

Method

 
Preheat oven to 180°C.

Brush a sheet of phyllo pastry with melted butter. Top with another sheet of pastry. Place into a 23cm spring-form tin so that the pastry hangs over the sides. Repeat with the remaining pastry to cover the whole tin. Brush pastry again with melted butter and sprinkle with breadcrumbs.

Drain the ricotta then place into a mixing bowl and stir in the lightly beaten egg yolks, herbs, sundried tomatoes and Parmesan cheese. Season well with salt and freshly ground black pepper.

Beat the egg whites until stiff peaks form, then fold carefully into the cheese mixture. Spoon into the pastry case. Bake in a preheated oven for one hour. (Cover with foil after 20 minutes.) The filling will sink a little as it cools. Remove the tart from the tin and serve warm topped with rocket, thinly sliced red onion, chopped sundried tomatoes and shavings of Parmesan.

Text and image source: Ideas magazine

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Read more on: recipe  |  herbs  |  cheese
 

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Basic basil care
Basil wilts quickly, but will perk up when left in cool water for about 30 minutes. Then blot the leaves dry and store them at room temperature in a tightly sealed bag. If basil is stored in the refrigerator, it turns black.
 

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