This healthy recipe is gluten free and is suitable for people with coeliac disease.


  • 500g low fat fresh ricotta
  • 100g low fat feta, crumbled
  • 3 eggs
  • 2 cloves garlic, crushed
  • 1 bunch fresh basil, finely shredded
  • 375g grape tomatoes, halved


  • Preheat oven to 180 °C. Oil side and line with baking paper the base of 20cm springform tin.
  • Beat ricotta, feta, eggs and garlic until smooth. Stir in basil.
  • Put into prepared tin and smooth top. Arrange tomatoes on top cut-side up.
  • Bake in preheated oven for 1 hour or until set and golden.
  • Cool completely before putting in fridge for at least1 hour to firm.

Nutritional analysis

P serve: Energy 620kj; Protein 13g; Fat 9g; Saturated Fat 5g; Carbohydrate 2.5g

Coeliac Australia Gluten Free Recipe Book (3rd edition). or phone Coeliac Australia on 1300 990 273.


Please note this information was correct at time of publication.
For up to date information, speak to your doctor.

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