Best 4 Ricotta Tomato And Basil Torte Recipes

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Indulge in a culinary masterpiece that tantalizes your taste buds and transports you to the vibrant streets of Italy – the Ricotta, Tomato, and Basil Torte. This delectable dish is a symphony of flavors and textures, featuring a flaky puff pastry crust cradling a rich and creamy ricotta filling, bursting with juicy tomatoes, fragrant basil, and a hint of garlic. Each bite offers a delightful contrast between the crispy crust and the soft, velvety interior, while the vibrant colors of the filling create a visually stunning presentation. Alongside the star of the show, this article also features a collection of equally enticing recipes to satisfy your cravings. Embark on a culinary adventure as you explore variations of this classic torte, including a tempting Roasted Vegetable Torte, a savory Mushroom and Spinach Torte, and a sweet and tangy Lemon Ricotta Torte. These recipes offer a diverse range of flavors and ingredients, ensuring there's something to delight every palate.

Check out the recipes below so you can choose the best recipe for yourself!

RICOTTA, TOMATO AND BASIL TORTE



Ricotta, Tomato and Basil Torte image

A delicious light meal with a salad. Great to take on picnics to serve instead of sandwiches or bread. Can be lightly heated and served warm. Recipe from Australian Coeliac Society Magazine Nov/Dec 09 Cooking time does not include chill time in the fridge

Provided by Jubes

Categories     Cheese

Time 1h20m

Yield 8 serving(s)

Number Of Ingredients 6

500 g low fat fresh ricotta
100 g low-fat feta, crumbled
3 eggs
2 garlic cloves, crushed
1 bunch fresh basil, finely shredded
375 g grape tomatoes or 375 g cherry tomatoes, halved

Steps:

  • Preheat your oven to 180°C (360°F ) Oil side and line with baking paper the base of 20cm springform tin.
  • Beat ricotta, feta, eggs and garlic until smooth. Stir in basil.
  • Put into prepared tin and smooth top. Arrange tomatoes on top cut-side up.
  • Bake in preheated oven for 1 hour or until set and golden.
  • Cool completely before putting in fridge for at least1 hour to firm.

HEIRLOOM TOMATOES WITH HERBED RICOTTA



Heirloom Tomatoes with Herbed Ricotta image

Provided by Ina Garten

Categories     appetizer

Time 15m

Yield 6 servings

Number Of Ingredients 14

2 cups fresh ricotta, preferably homemade (recipe follows)
3 tablespoons minced scallions, white and green parts (2 scallions)
2 tablespoons minced fresh dill
1 tablespoon minced fresh chives
Kosher salt and freshly ground black pepper
2 pints assorted heirloom tomatoes
1 teaspoon minced garlic
1 tablespoon good olive oil, plus more for drizzling
1/2 cup julienned fresh basil leaves, plus extra for garnish
Fleur de sel
4 cups whole milk
2 cups heavy cream
1 teaspoon kosher salt
3 tablespoons good white wine vinegar

Steps:

  • In a medium bowl, combine the ricotta, scallions, dill, chives, 1 teaspoon salt, and 1/2 teaspoon pepper and set aside for up to 30 minutes.
  • With a small serrated knife, cut the larger tomatoes in wedges through the stem and the smaller tomatoes in half through the stem. Place them in a medium bowl with the garlic, olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper and set aside.
  • When ready to serve, add the basil to the tomatoes and combine. Pile the ricotta in a large (12-inch) round shallow bowl or oval platter. Using a slotted spoon, place the tomatoes around the ricotta, discarding any liquid. Drizzle the tomatoes and ricotta with olive oil, sprinkle with the reserved basil and fleur de sel, and serve at room temperature.
  • Set a fine-mesh sieve over a deep bowl. Dampen 2 pieces of cheesecloth with water and line the sieve with a double layer of the cheesecloth.
  • Pour the milk and cream into a medium stainless-steel or enameled pot, such as Le Creuset, and stir in the salt. Bring to a full rolling boil over medium heat, stirring occasionally. Turn off the heat and pour in the vinegar. Allow the mixture to stand for one minute, until it curdles. It will separate into thick parts (the curds) and milky parts (the whey).
  • Pour the mixture into the cheesecloth-lined sieve and allow it to drain into the bowl at room temperature for 20 minutes (for soft ricotta) to 25 minutes (for firmer ricotta), occasionally discarding the liquid that collects in the bowl. Transfer the ricotta to a bowl, discarding the cheesecloth and any remaining liquid. Use immediately or cover with plastic wrap and refrigerate. The ricotta will keep, refrigerated, for 4 to 5 days.

TOMATO-RICOTTA TART



Tomato-Ricotta Tart image

This savory tart is bound to become a summer favorite.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Time 1h10m

Number Of Ingredients 8

2 cups coarse fresh breadcrumbs
1/4 cup olive oil, plus more for brushing over tart
1 cup whole-milk ricotta
1/2 cup grated Parmesan
2 large eggs
2 tablespoons chopped fresh basil
Salt and pepper
1 1/2 pounds thinly sliced beefsteak tomatoes

Steps:

  • Preheat oven to 450 degrees. In a 9-inch springform pan, toss breadcrumbs with olive oil; press evenly into bottom.
  • In a bowl, whisk ricotta with Parmesan, eggs, and basil; season generously with salt and pepper. Spread over crust; arrange tomatoes on top. Brush with olive oil.
  • Bake until tomatoes are almost dry, 35 to 45 minutes; let cool. Unmold. Serve warm or at room temperature.

ROASTED TOMATO TART WITH RICOTTA AND PESTO



Roasted Tomato Tart With Ricotta and Pesto image

Save those wider-than-tall, about-to-burst tomatoes for slicing and showering with flaky sea salt. For this recipe, you want smaller, sturdier varieties like kumato, Campari or petite heirlooms. Brushing the uncooked puff pastry with crème fraîche adds a subtle tanginess that you won't necessarily notice, but the tomatoes will taste better for it. You might be tempted to skip salting your tomatoes, but don't: It helps prevent a soggy crust while intensifying the flavor of your tomatoes. This tart is best enjoyed straight out of the oven, at its flaky prime, but it's also great at room temperature, or even cold, devoured directly from the fridge.

Provided by Alexa Weibel

Categories     brunch, dinner, lunch, weekday, pastries, pies and tarts, vegetables, appetizer, main course, side dish

Time 1h

Yield 4 servings

Number Of Ingredients 10

4 small, multicolored tomatoes, such as heirloom, kumato or Campari (about 12 ounces total), sliced crosswise 1/4-inch thick
Kosher salt and black pepper
1 sheet packaged puff pastry, thawed (about 7 ounces)
3 tablespoons crème fraîche or sour cream
1/4 small red onion, very thinly sliced
Aleppo pepper or red-pepper flakes, for garnish (optional)
3/4 cup fresh ricotta
Store-bought or homemade pesto, for drizzling
Extra-virgin olive oil, for drizzling
Fresh basil leaves, for garnish (optional)

Steps:

  • Line a large baking sheet with paper towels. Set the sliced tomatoes on top in a single layer. In a small bowl, combine 1 teaspoon salt and 1 teaspoon pepper. Use it to season the tomatoes evenly on both sides, cover with another paper towel and let sit, 15 minutes, allowing the salt to draw moisture out of the tomatoes.
  • As the tomatoes sit, heat the oven to 400 degrees and set a rack in the middle of the oven. Working on a large sheet of parchment paper, roll out the puff pastry into a 9-by-11-inch rectangle, trimming any uneven edges. Prick the inside with a fork every few inches, leaving a 1/2-inch border. Using a pastry brush, coat the center of the puff pastry with the crème fraîche, leaving the border unbrushed.
  • Working within the border, layer the tomatoes and red onion on top of the tart, allowing them to overlap slightly. Transfer to a sheet pan and bake, rotating halfway through, until puff pastry is browned and puffed, 30 to 35 minutes.
  • Sprinkle tomatoes with Aleppo pepper, if using. Dollop with fresh ricotta. Thin pesto with olive oil until it reaches the proper consistency for drizzling; drizzle on top of tart to taste. Top with basil, if using, and serve warm or at room temperature.

Tips:

  • To ensure a smooth and creamy ricotta filling, make sure to drain the ricotta cheese thoroughly before using. This will help remove excess moisture and prevent the filling from becoming runny.
  • Use fresh, ripe tomatoes for the best flavor. If possible, choose tomatoes that are in season and locally grown.
  • If you don't have fresh basil on hand, you can use dried basil instead. However, fresh basil will give the torte a more vibrant flavor.
  • Feel free to experiment with different types of cheese in the filling. For example, you could use a combination of ricotta and Parmesan cheese, or you could use goat cheese instead of ricotta.
  • This torte can be served warm or at room temperature. It's also a great make-ahead dish, as it will keep well in the refrigerator for up to 3 days.

Conclusion:

This ricotta, tomato, and basil torte is a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. It's also a great way to use up leftover ricotta cheese. With its creamy filling, fresh tomatoes, and aromatic basil, this torte is sure to be a hit with everyone at the table.

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