PHYLLO RICOTTA TORTE WITH SPRING HERBS
This buttery, golden phyllo torte is filled with ricotta and seasoned with spring herbs, prosciutto, pecorino Romano and ricotta salata. Cubes of fresh mozzarella add to the overall creaminess and lend a stretchy, gooey bite. It's a dish as convenient as it is stunning; you can assemble the torte up to 24 hours ahead and store it in the refrigerator until you're ready to bake. You may need to add a few minutes onto the baking time, so watch it closely toward the end. Then serve it for brunch, a light supper or as a first course at a dinner party.
Provided by Melissa Clark
Categories brunch, dinner, lunch, pastries, appetizer, main course
Time 2h
Yield 12 servings
Number Of Ingredients 10
Steps:
- Heat oven to 400 degrees. In a large bowl, combine ricotta, ricotta salata, pecorino Romano, eggs, herbs and pepper.
- Brush Bundt pan with some of the melted butter. Drape 2 sheets of phyllo on top of Bundt pan, poke a hole into phyllo where center tube is and push phyllo into pan to line it. Do this with 2 more sheets placed perpendicular to the first 2 sheets. Continue adding phyllo sheets in this crisscross manner until all sheets are used. Edges of phyllo should hang over edges of pan.
- Scrape half of the ricotta filling into pan. Scatter prosciutto over ricotta, then top with mozzarella. Spoon the rest of the ricotta mixture on top. Fold edges of phyllo over filling. Using a sharp knife, poke at least 20 holes in dough that reach all the way to bottom of pan. Slowly pour melted butter over torte; some butter will seep through holes and some will remain on top of dough.
- Place pan on a baking sheet and bake for about 1 hour 30 minutes, or until torte is puffy and golden brown. Allow torte to cool in pan for 1 to 2 hours before inverting onto a wire rack and slicing. Serve warm.
Nutrition Facts : @context http, Calories 374, UnsaturatedFat 9 grams, Carbohydrate 22 grams, Fat 25 grams, Fiber 1 gram, Protein 15 grams, SaturatedFat 14 grams, Sodium 477 milligrams, Sugar 0 grams, TransFat 0 grams
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Sudais Writes
[email protected]This looks delicious! I can't wait to try it.
aden vick
[email protected]Can this recipe be made ahead of time?
Soniya Pariyar
[email protected]I'm allergic to ricotta cheese. Is there a substitute I can use?
Bug
[email protected]This recipe is too complicated for me. There are too many steps and ingredients involved. I think I'll try a simpler recipe next time.
Carolyn Cranford
[email protected]I'm not sure what went wrong, but my torte didn't turn out as expected. The phyllo dough was soggy and the ricotta filling was too dense. I think I may have overmixed the dough.
Usman Warriach
[email protected]This torte is the perfect make-ahead dish. I often make it the night before and then bake it in the morning. It's a great way to save time on busy weeknights.
Jephthah Musa
[email protected]I love this recipe! It's so easy to make and always turns out perfectly. I've even started experimenting with different fillings, like spinach and feta or roasted vegetables.
Noah Gomes
[email protected]This recipe was easy to follow and the results were amazing! The torte was light and fluffy, with a perfectly golden crust. I will definitely be making this again.
Karan Chy
[email protected]This torte is absolutely beautiful! I made it for a special occasion and it was a real showstopper. The flavors were delicate and perfectly balanced. I highly recommend this recipe.
delquin apedoe
[email protected]I was a bit hesitant to try this recipe because I'm not a huge fan of ricotta cheese. But I'm so glad I did! The ricotta filling was surprisingly light and fluffy, and the combination of herbs and lemon zest was perfect. I will definitely be making t
Esanyu Robert
[email protected]This recipe is a keeper! I've made it several times now and it always turns out perfectly. It's a great way to use up leftover ricotta cheese, and it's always a hit with my guests.
Obadiah Shedrach
[email protected]I made this torte for a potluck and it was a huge success. Everyone raved about how delicious it was. The ricotta filling was rich and creamy, and the phyllo dough was perfectly crispy. I will definitely be making this again!
Amar Waleed
[email protected]This phyllo ricotta torte was a hit with my family and friends! The combination of the crispy phyllo dough, creamy ricotta filling, and fresh spring herbs was simply divine. I highly recommend trying this recipe if you're looking for a delicious and