This savory torte is a stunning addition to any table. Creamy ricotta, juicy tomatoes, and fresh basil come together in a flaky pastry crust for a dish that's as elegant as it is delicious. Perfect for brunch, appetizers, or a light lunch.
Ingredients (Serves 6-8)
For the Crust:
- 1 ¼ cups all-purpose flour
- ½ tsp salt
- ½ cup cold unsalted butter (cubed)
- 3-4 tbsp cold water
For the Filling:
- 1 ½ cups ricotta cheese
- ½ cup grated Parmesan cheese
- 2 large eggs
- 1 tsp garlic powder
- ½ tsp salt
- ¼ tsp black pepper
- 1 cup cherry tomatoes (halved)
- ¼ cup fresh basil leaves (chopped)
Instructions
1. Prepare the Crust:
- In a mixing bowl, combine the flour and salt. Cut in the cold butter using a pastry cutter or your fingertips until the mixture resembles coarse crumbs.
- Gradually add cold water, one tablespoon at a time, mixing until the dough comes together.
- Form the dough into a disc, wrap it in plastic, and refrigerate for at least 30 minutes.
2. Preheat the Oven:
- Preheat your oven to 375°F (190°C).
3. Roll Out the Dough:
- On a floured surface, roll out the dough into a circle large enough to fit a 9-inch tart pan. Transfer the dough to the pan, pressing it into the edges and trimming any excess. Prick the base with a fork.
4. Blind Bake the Crust:
- Line the crust with parchment paper and fill it with pie weights or dried beans. Bake for 12-15 minutes, then remove the weights and bake for another 5 minutes. Let cool slightly.
5. Make the Filling:
- In a bowl, whisk together the ricotta, Parmesan, eggs, garlic powder, salt, and pepper until smooth.
6. Assemble the Torte:
- Spread the ricotta mixture evenly into the crust. Arrange the halved cherry tomatoes cut-side up over the filling.
7. Bake:
- Bake the torte for 30-35 minutes, or until the filling is set and the top is lightly golden.
8. Garnish and Serve:
- Let the torte cool for 10 minutes. Sprinkle with fresh basil before slicing and serving warm or at room temperature.
Tips for Success
- Tomato Prep: Pat the cherry tomatoes dry before arranging them to avoid excess moisture in the torte.
- Cheese Variations: Swap Parmesan with Pecorino Romano or add a touch of mozzarella for extra flavor.
- Make It Ahead: The torte can be baked and stored in the refrigerator for up to 2 days. Reheat gently in the oven before serving.
This Ricotta, Tomato, and Basil Torte is a delightful medley of textures and flavors, sure to impress at any gathering. Bon appétit!
