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.
- Total:
- Serves: 12 persons
Ingredients
- 1 ½pounds/680 grams/3 1/4 cups fresh whole-milk ricotta
- ½cup/45 grams shredded ricotta salata
- ¼cup/28 grams pecorino Romano
- 3large eggs
- 1cup chopped soft spring herbs or baby greens (any combination of dill, mint, sorrel, chives, dandelion, parsley, arugula)
- 1teaspoon ground black pepper
- ¾cup/1 1/2 sticks/170 grams unsalted butter, melted
- 2-pound box phyllo dough, thawed overnight in refrigerator
- ½cup/70 grams diced prosciutto
- ½cup/62 grams cubed mozzarella
Instructions
Step 1
Heat oven to 400 degrees. In a large bowl, combine ricotta, ricotta salata, pecorino Romano, eggs, herbs and pepper.Step 2
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.Step 3
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.Step 4
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.