Tomato and Two Cheese Torte

A friend gave me this recipe by Vava Berry, (a cook I hadn’t heard of but will certainly investigate further) to try and it turned out so well I just have to share it with you. It’s a bit like a Quiche but it’s cooked upside-down with a nutty crumble base and no pastry and it’s turned over at the last minute. It’s very well behaved! My adaptations/comments are in bold.

Ingredients

• 400g tomatoes
• 1 teasp caster sugar
• 2 teasp balsamic vinegar
• 1 garlic cloves sliced thinly
• 80g walnuts (I used cashews as we don’t like walnuts)
• 80g self raising flour plus an extra 1 and 1/2 tbsp
• 80g cold butter, cut into small pieces
• 40g Parmesan, grated
• 400g Ricotta (I used 250g Ricotta and 150g Marscapone as that’s what I had in)
• 5 medium eggs
• 1 and 1/2 tbsp mustard (I used whole grain mustard)
• 3 tbsp sage leaves, chopped finely (I used 6 sage leaves and lots and lots of torn Basil which goes so well with tomatoes)

 

How to do it

• Pre-heat the oven to 140C/275F/gas mark1.
• Line a 20cms tin with parchment (loose bottomed, though this isn’t specified, it makes the turning out much easier) Place on a baking sheet in case any juices leak.
• Sprinkle the sugar and the balsamic vinegar over the bottom of the lined tin.

Slice the tomatoes into 1/2 cm slices and lay them in circles on the base of the tin. Sprinkle the garlic over the tomatoes and bake for one hour.

• Meanwhile, prepare the topping (which will will become the base when it is turned out) by putting the nuts into a plastic bag and bashing them with a rolling pin until they are crushed. Very cathartic, this! I used some plain and some salt-and-peppered nuts
  

  Cashews in bag ready to crush

• Rub the butter into the flour until it resembles breadcrumbs, as you would for a crumble.
• Mix in the crushed nuts, the grated parmesan and some freshly ground black pepper. (I used my favourite, garlic pepper) Put this mixture in the fridge for 30 mins.

• When the tomatoes are roasted, take them out and raise the oven temp to 180C / 350F/ gas mark 4

• Mix the ricotta and the marscapone with the eggs, the rest of the flour, the mustard and sage or basil. Season well.

• Spoon the mixture over the tomatoes being careful not to disturb the tomatoes. I found pouring it over the back of a spatula worked well.

• Spread the nutty crumble mixture over the top and press it down slightly.

• Cook for 40-45 minutes. The centre should feel a bit soft when pressed but not wobbly. (Mine took the full 45 mins)

• Leave to cool for at least 30 mins to set. (I left it for over an hour as we were going to eat it cool)

• Place an inverted serving plate on the top of the tin and carefully flip it over.
• Slice and serve lukewarm or cold with a green salad or vegetables. It is truly scrumptious!