Tobie Puttock's Baked Shaw River Ricotta with Peas, Broadbeans and Mint

This is one of my favourites. Shaw River make great mozzarella and ricotta and late Autumn there are peas and broad beans popping up all around the colder parts of Australia.

Serves 6

• 500g good quality ricotta cheese 
• 2 handfuls fresh basil
• 1 handful fresh mint
• 1 handful continental parsley
• 1 handful of fresh peas, blanched and refreshed
• 1 handful of broad beans, blanched and refreshed
• 100ml double cream
• 2 eggs
• Sea salt and freshly cracked pepper
• 150g freshly grated Parmesan
• About 12 black olives, stoned and roughly chopped
  
  Preheat the oven to about 190°C

Coat a 30cm spring-release tin with a little butter and Parmesan. Put the herbs into a food processor with the cream, half the peas and half the ricotta and blend until bright green.

Add the remainder of the ricotta and cream and then add the eggs one-by-one. Season with the salt and pepper and the rest of the Parmesan. Put the mix into a large mixing bowl and add the rest of the peas and the blanched broad beans

Spoon the mix into greased tin and scatter olives over top and bake in a preheated oven for about 20mins.

The torte will rise and have a brown crust but still be a little soft in the centre. Serve immediately.