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Layered ricotta torte

Recipe from Just Cooking in association with Fresh Living

Recipes

Just Cooking

BBC Lifestyle

Ingredients

• Olive oil
• 2 red peppers, cored and sliced
• 2 yellow peppers, cored and sliced
• 1 bunch spring onions, sliced on the slant
• Sea salt and milled black pepper
• 5 cups ricotta cheese
• 1-2 tsp (5-10ml) chilli flakes
• ¼ cup (60ml) chopped chives
• ¼ cup (60ml) chopped flat-leaf parsley
• 5 extra-large free-range egg whites
• Rocket, to serve

Preparation method

  1. Heat a glug of olive oil in a frying pan, and sauté the peppers for about 5 minutes (until softened).
  2. Add spring onions, and cook for 1 minute. Season well.
  3. Mix ricotta, chilli flakes, chives and parsley together.
  4. Whisk the egg whites until soft peaks form, and gently fold it into cheese mixture.
  5. Pour half the ricotta mixture into a 23-25cm round cake tin (spring form is best if you want to remove the tart afterwards) or an ovenproof dish coated with oil spray.
  6. Top with half the peppers, then half the remaining ricotta. Add the rest of the peppers, and finally the last of the ricotta.
  7. Drizzle a little olive oil onto the surface of the tart, and bake at 180°C for 20 minutes. Flash grill to brown, if desired.
  8. Cool tart, and top with rocket and any leftover peppers.