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Pea & Mint Torte with Asparagus, Broccoli & Sun-Dried Tomato Salad

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Preparation Time: 45 minutes
Cooking time: 45 minutes
Energy level per serving: unknown
Saturated fat level per serving: unknown
Carbohydrates level per serving: unknown
Gi level per serving: unknown

Number of servings: 6
This recipe has been visited 5960 times

Ingredients:

Metric Imperial

115 gm(s) unsalted butter

215 gm(s) parmesan, freshly grated

250 gm(s) spring onions, chopped

3 kg(s) fresh peas, podded

2 tbsp(s) chopped mint

4 tbsp(s) chopped basil

150 ml(s) vegetable stock

sea salt & black pepper

300 gm(s) ricotta

4 tbsp(s) double cream

4 large eggs

3 bunch(es) asparagus

1 head calabrese broccoli

100 gm(s) sun-dried tomatoes, reconstituted

extra virgin olive oil

6 tbsp(s) sunflower seeds, toasted

by Acorn House. This is a great dish for vegetarians; meat-eaters could add some prosciutto.

Posted by: Sarah Scott on 30 June 2008

Click here to view Sarah Scott's Cookery Book

Cooking Steps:

Preheat the oven to 190c / fan 170c / gas 5. Use 15g of the butter to grease a 25cm round spring-release cake tin, then dust with 15g of the grated parmesan.

Melt the remaining butter in a pan, add the spring onions, and fry gently until soft, about 3 minutes. Add half the peas, mint and basil and all of the stock. Season and then cover and cook gently for 5 minutes. Remove from the heat and allow to cool a little. Put half of this mixture into a food processor with half of the ricotta and cream, and blend quickly. Add the rest of the ricotta and cream, and while blending, add the eggs one at a time.

Remove the mixture to a large mixing bowl, season, then fold in the remaining peas and herbs and most of the parmesan. Spoon into the prepared tin, sprinkle with the remaining parmesan, and then bake in the preheated oven for 45 minutes. When cooked, it should be firm in the centre and pulling away from the sides.

Meanwhile, prepare the salad. Blanch the asparagus and broccoli in a pan of boiling filtered water until just soft, about 6 minutes, then drain well. Chop the sun-dried tomatoes. Arrange all the vegetables and tomatoes on a serving dish, drizzle with olive oil and top with the seeds.
Let the torte rest for 5 minutes, then lift and release onto a large serving dish. Serve in wedges, with the salad.