METHOD :
1- Preheat the oven to 400 degrees F (200 degrees C). Grease a 9- or 10-inch pie dish with 1 tablespoon olive oil, and set aside.
2- Add ricotta, egg, flour, baking powder, salt, black pepper, garlic, basil, oregano, and Parmigiano-Reggiano cheese to a mixing bowl, and stir thoroughly to combine; spoon into the prepared pie dish, and spread into an even layer.
3- Bake in the preheated oven until the torta puffs up a bit, and the cheese firms up, about 20 minutes. A skewer inserted in the center should come out clean.
4- Let cool until just warm. Cover the top of the torta with halved cherry tomatoes. Drizzle with remaining olive oil, and season generously with sea salt. The torta can also be served at room temperature, or cold. The finished torta can also be drizzled with balsamic vinegar, or any vinegar, as well as freshly squeezed lemon.
Cook’s Note
For a lighter, gluten-free version, simply omit the all-purpose flour, and add an extra egg.
Other cheese, such as Cheddar, can be added instead of, or in addition to, the Parmigiano-Reggiano.
Besides tomatoes, torta can also be topped with grilled summer vegetables, like corn, squash, peppers, or eggplant.
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