Recipes Developed by Donna Dooher
Photography by Colin Faulker
Food Styling by Claire Stubbs
First published in Wish October 2006
Fresh Pea, Smoked Salmon & Ricotta Torta
Purchase pre-made crepes or make your own.
Ingredients (Serves 12)
|2||425-g containers extra-smooth ricotta cheese|
|1/2||cup chopped fresh basil|
|2||tablespoons chopped fresh mint|
|1||tablespoon chopped lemon zest|
|1||teaspoon Kosher salt|
|1||teaspoon black pepper|
|2||tablespoons unsalted butter|
|1||cup thinly sliced shallots|
|3-1/2||cups fresh or frozen peas|
|1/2||cup 35% cream|
|10||oz. smoked salmon, thinly sliced|
- Preheat oven to 350F.
- 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.
- 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.
- Place aggs and cream in a small mixing bowl and whisk to combine.
- Butter an 8-inch spring-form pan and double wrap exterior bottom with foil.
- Line inside rim with 5 crepes, overlapping them so there are no gaps. Leave enough overhang to enclose torta.
- 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.
- 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.
- Cover with aluminum foil, place on a sheet pan and bake for 30 minutes.
- 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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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.