Recipes Developed by Donna Dooher
Photography by Colin Faulker
Food Styling by Claire Stubbs

First published in Wish October 2006

Ingredients (Serves 12)

Instructions

1. Preheat oven to 350F.
2. Place ricotta in cheesecloth and tie a knot at the top. Put a wooden spoon through the knot and suspend over a deep mixing bowl. Squeeze out excess moisture and let hang for at least 2 hours. Remove ricotta from cheesecloth, place in a bowl and mix in basil, mint, lemon zest, and salt and pepper.
3. In a saute pan over medium heat, melt butter. Add shallots and cook to soften. Stir in peas and cover, cooking for 4 minutes. Remove mixture from pan and cool.
4. Place aggs and cream in a small mixing bowl and whisk to combine.
5. Butter an 8-inch spring-form pan and double wrap exterior bottom with foil.
6. Line inside rim with 5 crepes, overlapping them so there are no gaps. Leave enough overhang to enclose torta.
7. Place one crepe on bottom of pan and begin layering with 1/5 cheese mixture, 1/5 pea mixture, 1/5 smoked salmon, finishing with a crepe. Press down and repeat layering four more times.
8. Poke holes into torta with a bamboo skewer - this allows egg mixture to seep into layers. Pour egg mixture over torta, top with another crepe and fold the flaps over to enclose.
9. Cover with aluminum foil, place on a sheet pan and bake for 30 minutes.
10. Uncover and continue to bake for another 10-15 minutes. Remove and let sit at room temperature for 2 hours to set.

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Nutritional information

Nutrients per serving: 265 calories, 16 g fat, 17 g protein, 15 g carbohydrates, 2 g fibre. Excellent source of vitamins A and C, and folate.