A wonderful brunch or supper dish, this creamy torte is simple to put together with a food processor and is so good people always want a second helping.
Put the cottage cheese in a colander over a large bowl and cover. Drain overnight in the refrigerator. Discard the liquid.
Preheat the oven to 450 degrees F. Line the bottom of a 9-inch springform pan with half of the pastry, and prick it with a fork. Bake the pastry for 8 minutes. Remove and cool. Lower the oven temperature to 400 degrees F. Press the remaining pastry around the sides of the pan.
In a food processor, combine the cottage cheese, onion, parsley, Parmesan, flour, lemon juice, salt, Tabasco sauce, oregano and chervil; process until smooth. With the motor running, drop in the eggs, one at a time; process for 30 seconds longer. Pour the mixture into the pan. Bake the torte for 10 minutes, then reduce the heat to 325 degrees F and bake for 50 minutes longer, or until the tip of a knife inserted in the center comes out clean. Let it stand 15 minutes before serving. Garnish with tomato wedges.
From: The Tabasco Cookbook.
Your Herbed Cheese Torte * is ready. Happy cooking!
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