PHYLLO RICOTTA TORTE WITH SPRING HERBS
This buttery, golden phyllo torte is filled with ricotta and seasoned with spring herbs, prosciutto, pecorino Romano and ricotta salata. Cubes of fresh mozzarella add to the overall creaminess and lend a stretchy, gooey bite. It's a dish as convenient as it is stunning; you can assemble the torte up to 24 hours ahead and store it in the refrigerator until you're ready to bake. You may need to add a few minutes onto the baking time, so watch it closely toward the end. Then serve it for brunch, a light supper or as a first course at a dinner party.
Provided by Melissa Clark
Categories brunch, dinner, lunch, pastries, appetizer, main course
Time 2h
Yield 12 servings
Number Of Ingredients 10
Steps:
- Heat oven to 400 degrees. In a large bowl, combine ricotta, ricotta salata, pecorino Romano, eggs, herbs and pepper.
- Brush Bundt pan with some of the melted butter. Drape 2 sheets of phyllo on top of Bundt pan, poke a hole into phyllo where center tube is and push phyllo into pan to line it. Do this with 2 more sheets placed perpendicular to the first 2 sheets. Continue adding phyllo sheets in this crisscross manner until all sheets are used. Edges of phyllo should hang over edges of pan.
- Scrape half of the ricotta filling into pan. Scatter prosciutto over ricotta, then top with mozzarella. Spoon the rest of the ricotta mixture on top. Fold edges of phyllo over filling. Using a sharp knife, poke at least 20 holes in dough that reach all the way to bottom of pan. Slowly pour melted butter over torte; some butter will seep through holes and some will remain on top of dough.
- Place pan on a baking sheet and bake for about 1 hour 30 minutes, or until torte is puffy and golden brown. Allow torte to cool in pan for 1 to 2 hours before inverting onto a wire rack and slicing. Serve warm.
Nutrition Facts : @context http, Calories 374, UnsaturatedFat 9 grams, Carbohydrate 22 grams, Fat 25 grams, Fiber 1 gram, Protein 15 grams, SaturatedFat 14 grams, Sodium 477 milligrams, Sugar 0 grams, TransFat 0 grams
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Lark Po
[email protected]This torte was a bit too dry for my taste. I think I would have liked it more if I had added more ricotta cheese.
Ff Oo
[email protected]This was my first time making a phyllo dough torte and it turned out great! The instructions were easy to follow and the torte was delicious. I will definitely be making this again.
CJ Chabot
[email protected]I followed the recipe exactly and the torte turned out perfectly! It was so easy to make and it tasted amazing. I will definitely be making this again.
Viviana Rivera
[email protected]This torte was a bit too rich for my taste, but my husband loved it. I think it would be better served with a side salad.
Rajesh Joshi
[email protected]Not bad, but I think I would have liked it more if I had used fresh herbs instead of dried.
MAHFUZ AHAMMED
[email protected]I was a bit skeptical about this recipe at first, but I'm so glad I tried it! The torte was amazing! The ricotta filling was creamy and flavorful, and the phyllo dough was crispy and flaky. I will definitely be making this again.
Horain Safeer
[email protected]This recipe is a keeper! The torte was absolutely delicious and everyone loved it. I will definitely be making it again soon.
Camarie Peterson
[email protected]I've made this torte several times now and it's always a winner. It's perfect for a brunch or luncheon.
Jan Reeves
[email protected]Easy to make and delicious! I used a store-bought phyllo dough and it turned out great. The torte was a hit with my family and friends.
kajol chanda
[email protected]This phyllo ricotta torte was a delight! The combination of creamy ricotta, fresh herbs, and crispy phyllo dough made for a truly special dish. I especially enjoyed the addition of the spring herbs, which gave the torte a light and refreshing flavor.