Courgette and ricotta cake with tomato salsa

11 September 2006
Courgette and ricotta cake with tomato salsa


(serves twelve)

For the salsa 1 medium onion, chopped
1 garlic clove, crushed
1 red chilli pepper, chopped
50ml red wine vinegar
450g ripe plum tomatoes, chopped

For the cake 1.3kg courgettes
1 large onion, finely chopped
60g butter
225g ricotta
175g Cheddar
3 beaten eggs


To prepare the salsa, sauté the onion, garlic and chilli in the oil. Add the vinegar and reduce. Add the tomatoes and simmer until reduced and quite thick.

Top and tail the courgettes and grate. Sprinkle with 1tsp salt, mix and leave for 20 minutes then squeeze out the liquid.

Sauté the onion in half the butter until soft. Using the remaining butter, sauté the courgettes without colour for about eight minutes. Mix with the onion, and cool.

Stir in the ricotta, half of the Cheddar, eggs, salt and pepper and check the seasoning. Pour into a lined and greased loose-bottomed 27cm cake tin and sprinkle with the remaining cheese. Bake until set, and serve a slice with a spoonful of the salsa.

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