Crust-less Ricotta, Tomato & Basil Torte

Recently I've been looking for recipes that will make good picnic food - i.e. they taste good unheated and travel well. I found this recipe on Taste.com.au and the picture looked so good that I had to try it. This was very tasty, but not exactly what I was looking for. Because it has no crust (gluten free!), it seemed like not the easiest thing to be packing around though it was good even cold. I would definitely make this again though! Using the food processor made it super easy to make, and there is absolutely nothing wrong with a tart basically made entirely of cheese.

Ricotta, Tomato & Basil Torte:
500g low-fat ricotta
100g feta, crumbled
3 eggs
2 garlic cloves, crushed
1 bunch fresh basil, chopped
350g grape tomatoes, halved

Add the ricotta, feta, eggs, garlic and basil to your food processor and whizz together until smooth. Pour into a 22cm/9" pan that has been greased with olive oil (or lined with parchment paper) and cook in a 375F/180C oven for 1 hour.

I didn't mess with the recipe at all this first time, but reduced it by 1/3 as my pan was smaller. I got lazy and only did one layer of tomatoes (about half what the recipe called for), but it would be very easy to tuck a second layer underneath first before adding the top layer. This was very, very cheese-y, so adding all the tomatoes would cut through the richness of the cheese.