Ingredients
Serves 6
500g good quality ricotta cheese
2 handfuls fresh basil
1 handful fresh mint
1 handful continental parsley
1 handful of fresh peas, blanched and refreshed
1 handful of broad beans, blanched and refreshed
100ml double cream
2 eggs
Sea salt and freshly cracked pepper
150g freshly grated Parmesan
Method
This is a great recipe, one of my favourites for sure. I always try and support my local producers. Shaw river make great mozzarella and ricotta and at this time of the year, there are peas and broad beans popping up all around the colder parts of Australia.
Method
Preheat the oven to about 190°C.
Coat a 30cm spring-release tin with a little butter and Parmesan. Put the herbs into a food processor with the cream, half the peas and half the ricotta and blend until bright green.
Add the remainder of the ricotta and cream and then add the eggs one by one. Season with the salt and pepper and the rest of the Parmesan. Put the mix in to a large mixing bowl and add the rest of the peas and the blanched broad beans
Spoon the mix into the greased tin and scatter the olives over the top and bake in a preheated oven for about 20 minutes.
The tort will rise and have a brown crust but still be a little soft in the centre. Serve immediately with some nice ciabatta or bruschetta style bread, some olive oil and fresh salad leaves to plate up with