Ricotta, Tomato And Basil Torte - cooking recipe

Ingredients

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

Preparation

Preheat your oven to 180\u00b0C (360\u00b0F ) 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.