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Ricotta & Rosemary Torta

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Preparation time: 90 min
Serves 8 people
3.75 Average Rating

Golden on the outside, creamy in the middle and impossibly moreish, this ricotta and goat’s cheese torta is the kind of recipe you’ll make once and never forget.

Created by award-winning author and presenter Belinda Jeffery this dish is light yet satisfying. It works as a dinner party starter, a picnic centrepiece, or a luxe breakfast spread addition. Best of all, it keeps for days - so every slice is like a little gift waiting for you in the fridge.

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Ingredients

  • 1½ tablespoons fine dry breadcrumbs, for coating the tin
  • 1.5kg ricotta
  • 220g mild firm goat’s cheese (inexpensive Dutch cheese is ideal), grated
  • 70g goat’s cheese marinated in olive oil and herbs, crushed
  • 4 x 60g eggs, lightly beaten
  • 1 clove garlic, finely chopped
  • 2 Tbsp very finely chopped rosemary leaves
  • Sea salt and freshly ground black pepper, to taste
  • Rosemary sprigs or any similar herbs

Method

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  1. Preheat your oven to 175°C. Butter a 24cm springform tin and line the base with buttered baking paper, buttered-side up. Scoop in the breadcrumbs and shake the tin around to coat it with a layer of crumbs. Tap out any excess crumbs.
  2. Using a large food processor or potato masher, mix or mash together the ricotta and goat’s cheeses. Add the eggs, garlic and rosemary and mix them in thoroughly. Taste the mixture and add salt and pepper if it needs it. Scrape the mixture into the tin and smooth the surface with a spatula.
  3. Put the tin on a shallow baking tray (in case it drips a little) and bake it for 1-1 ¼ hours, or until the torta has puffed up and the top is golden brown. (Check it about 40 minutes in. If it’s already quite dark, just lay a sheet of foil loosely over the tin.)
  4. To tell if it’s ready, press the palm of your hand gently on the surface and jiggle it slightly; it should feel set but somewhat wobbly in the
    centre. Cool it on a rack. (It will sink quite a bit, but that's fine).
  5. To turn it out, loosen it around the sides, then carefully invert it onto a flat plate. Release the ring part of the tin and lift it off. Remove the base and baking paper, then gently re-invert it onto a serving platter. Decorate the platter with herb sprigs and scatter a few tiny leaves or herb flowers over the top.

Notes

  • Since this is a rustic dish, the top may also look a bit wrinkled and cracked after setting.
  • The flavour is at its best when you serve the torta lukewarm, although it does develop a rather lovely creamy, dense texture if it’s chilled.

Reviews

Overall Rating

Average Rating: 3.75

8 reviews

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