Ricotta and herb torta

Recipe from: 29 September 2015
recipe, cheese, herbs

Ingredients 9
Servings 8
Time 00:45


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


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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2018-08-14 10:59

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