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Watercress Ricotta Torte

I  got a bit sidelined recently and although I made this recipe over a week ago it is just getting posted today, this recipe is delicious, easy to make and feeds an army. I was immediately drawn to it because there is no pie crust involved and it is similar to a quiche without the carb laden crust. The recipe is from Saveur, I made a few changes as I didn’t have quite enough watercress and I had some pea shoots in the crisper. They say to make it in a 9 inch spring form pan,I only had a 10 inch so added extra ingredients so it would t be as flat as a pancake. I also added more whole eggs and only 2 egg yolks. The beauty of making savory food is that you can adapt and get creative with ingredients. Here is the original recipe Watercress Ricotta Torte .

I am still trying to post using my iPad until I can purchase a new computer. Hoping that I am able to retrieve all of my documents and things that were on there, won’t know until I take it into the Apple Store and they take a look at it. I really don’t like using the iPad probably because I am not used to it. At least I can post albeit with some difficulties.

Watercress and ricotta torte

serves 6-8 generously

unsalted butter softened for greasing the pan

2 cups cleaned baby watercress chopped

1 cup pea shoots

3 cups ricotta cheese

1/2 cup creme fraiche or sour cream

1/2 cup grated parmigiano reggiano

1/2 cup asiago grated

8 whole eggs

2 egg yolks

pinch of nutmeg

salt and pepper to taste

zest of 1/2 lemon

4 scallions ends trimmed and left whole roasted until softened and lightly browned

Heat oven to 325 degrees. Grease well your springform pan. Microwave the watercress for 60 seconds and set aside. Chop pea shoots.

Add to a medium bowl the ricotta and sour cream, most of the grated cheese (reserve a little to sprinkle on top of the torte), the nutmeg, eggs and yolks, lemon zest and salt and pepper. Beat to combine and add the watercress and pea shoots stir just until combined.  Pour into the prepared pan top with the roasted scallions and sprinkle with the remaining grated cheese. Bake for 45-60 minutes. The middle will slightly jiggle. Remove from oven and turn on the broiler, place u dear the broiler until top is browned. Remove from oven and let cool in the pan, best served warm or at room temperature.


36 Comments Post a comment
  1. Suzanne
    It is the perfect weather here (raining) to indulge in this Torte!! ❤️

    June 1, 2017
    • Thank you so much Sonal, it has been raining here as well but today we see the sun😁😁😁😁

      June 1, 2017
  2. Oh this looks so so delicious 😊

    June 1, 2017
  3. This ricotta torte looks fabulous. I wouldn’t know how to post on an iPad. Good luck with your computer.

    June 1, 2017
    • Oh Gerlinde it takes me twice as long and I am having to adjust to doing posts in an iPad. It is also not very easy to edit photo’s everything was in my computer and editing photos was a breeze. Thank you so much!!

      June 1, 2017
  4. A light, wonderful recipe – Thank you dear Suzanne ! Good luck with the computer … that’s life – Bises 🙂

    June 1, 2017
    • Merci France, yes this is such a lovely light meal. Mon dieu, my computer et finis!! Thank you so much😘😘

      June 1, 2017
  5. hocuspocus13 #

    There is nothing…

    More delicious

    More creamier

    More satisfying

    Than the eating of baked ricotta 😋

    󾓦 ❤ 󾓩

    June 1, 2017
    • Agree completely, i eat ricotta on its own by the spoonful. It’s so delicious. Thank you!!🌹

      June 1, 2017
  6. Yummy!!!

    June 1, 2017
  7. Just purchased watercress at the farmers’ market and the only advice on eating it that I could find was in a salad. I love watercress sandwiches with cream cheese, but have given up eating cheese. *SIGH* Your recipe looks great! Thanks!

    June 1, 2017
    • I love watercress, eat it plain with nothing and you are so right it makes a wonderful sandwich with cream cheese. Thank you so much!

      June 1, 2017
  8. This sounds truly delicious and I’m cutting carbs at the moment so Yeaaah ☺

    June 1, 2017
  9. Suzanne, you are a real champ, getting things posted without your computer. The posts look as great as ever. I love hearing about your improvisations, and this torte looks so delicious. Mega hugs.

    June 1, 2017
    • Thanks so much Teagan. I need to get to the Apple Store soon, keep hoping my computer magically heals itself but don’t think it’s happening. Glad the posts look ok, I can’t tell as I have an iPad mini and it’s so hard to work on. I know this eggy recipe is not something you could eat. Hope Crystal is doing better and you too, thank you so much!!

      June 1, 2017
  10. You have a knack/talent for setting up your images to look so inviting, Suzanne. I’m probably the only one here who has never eater watercress. It sounds like the time to try it. You’re doing a great job of posting with your iPad.

    June 1, 2017
  11. I adore watercress and have never thought to use it like this. What a great idea. I have a ton of fresh ricotta in the fridge right now- I’ll have to make this soon!
    I’m so sorry about your computer. Fingers crossed you can get everything back!! xo

    June 1, 2017
  12. This is such a pretty tart and one I would love to try, it looks so so good!! I’ve only ever once bought watercress but sadly it went bad before I could actually do anything with it! On my to do list for sure!! 😊

    June 1, 2017
    • Watercress is one of my favorites, I usually have it uncooked but it really is so good in this. Thank you so much Marisa❤️

      June 2, 2017
  13. This looks delicious. I make something similar with spinach,but love the idea of watercress, and your addition of pea shoots is just brilliant! 🙂

    June 1, 2017
  14. This looks heavenly Suzanne! Still keeping my fingers crossed for your laptop!

    June 2, 2017
  15. Computer problems are the worst! Good luck with all of that. This pie is stunning. I wish I could get my hands on watercress, although I’ve had it at restaurants. When we lived on Long Island, my mother foraged everything, including watercress from our local stream. I was too young to want to try eat. I never even had her sautéed puffball mushrooms that she collected. Fortunately my palate shaped up soon after!

    June 3, 2017
    • I used to go foraging with my father every Fall for mushrooms I wouldn’t dare for fear of mistaking a good for a poison one but I used to love doing it and my Dad knew his mushrooms. Thank you so much Mimi. My Mom has to drive to Tulsa to Whole Foods to get certain vegetables I bet she can’t get watercress either.

      June 3, 2017
  16. I’m so so sorry about your computer Suzanne but your posts look just fine. My timing must be perfect as I just bought a big bag of watercress yesterday with no particular thing in mind with what I was going to do with it. This torte sounds perfect.

    June 4, 2017
  17. I don’t have an ipad/tablet, but I can imagine it being trickier to post through there. Hang in there! Your torte looks absolutely stunningly delicious!

    June 4, 2017
    • Thanks Sofia, really don’t like iPad but glad I have it in the interim.

      June 4, 2017
  18. This certainly looks lovely! Oh my

    June 5, 2017
  19. What a looker! A fine comfort food dish 🙂

    June 6, 2017
  20. I love that this doesn’t have a crust! I can’t wait to try this out. Just lovely Suzanne!

    June 8, 2017
  21. Too bad to hear of your lost PC. sigh! I love watercress a lot but never have put it inti a lovely torte with ricotta! What a tasty idea! A friend of mine grows watercress! Yum Yum Yum! 🙂

    June 10, 2017
  22. This is really beautiful Suzanne– especially love that last photo–just want to dig in! It would make a lovely Sunday lunch with a salad. (and I’m happy to skip making a crust!). thanks!
    P.S. I know what you mean about trying to work form an ipad– just not the same. But this post looks great! xox

    June 11, 2017

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