200g all-purpose flour
2 tablespoons extra virgin olive oil
100g ricotta cheese
60g grated Parmesan cheese
2 eggs, separated
2 tablespoons fresh basil leaves
300g fresh tomatoes
Salt and black pepper
200g all-purpose flour
2 tablespoons extra virgin olive oil
100g ricotta cheese
60g grated Parmesan cheese
2 eggs, separated
2 tablespoons fresh basil leaves
300g fresh tomatoes
Salt and black pepper
Butter a 9-inch springform pan with parchment paper
In a bowl, mix the oil, egg yolks, and flour
Spread the mixture evenly in the prepared pan
Next, combine the ricotta, egg whites, and Parmesan cheese
Add the basil leaves, salt, and pepper to taste
Transfer this mixture to the prepared pan
Slice the tomatoes into 1/4-inch thick pieces
Arrange the tomato slices over the ricotta mixture, season with salt and drizzle with oil
Bake in a preheated oven at 400°F for about 40 minutes, or until the tomatoes are lightly browned but not dry
Serve warm or chilled.
