Montreal chef Frédéric Morin grows his own watercress for this frittata-like tart, packed with the grassy, spicy greens and plenty of cheese.

Featured in: “10 Ingredients We’re Obsessed With.”

Watercress and Ricotta Torte Watercress and Ricotta Torte
This frittata-like tart is packed with grassy, spicy watercress and plenty of cheese.
Yield: serves 6-8
Time: 1 hour, 15 minutes


  • Unsalted butter, for greasing
  • Kosher salt
  • 3 lb. watercress, cleaned, tough stems removed
  • 3¼ cups ricotta
  • ½ cups finely grated Parmigiano-Reggiano, divided
  • ½ tsp. freshly grated nutmeg
  • 4 large eggs
  • 2 tbsp. finely grated lemon zest
  • Freshly ground black pepper


  1. Position a rack in the center of the oven and preheat to 325°F. Butter a 9-inch springform pan and set aside.
  2. Fill a large bowl with ice water and set aside. In a pot of salted water, boil the watercress until tender and bright green, 1–2 minutes. Drain, then transfer to the ice water to chill, 1–2 minutes. Drain again, squeezing out as much liquid as possible, then coarsely chop.
  3. In a medium bowl, stir together the ricotta, ¼ cup of the Parmigiano, the nutmeg, eggs, yolks, lemon zest, cooked watercress, and salt and black pepper to taste. Scrape into the springform pan, then use a silicone spatula to smooth the top. Sprinkle with the remaining Parmigiano and bake until nearly set (the center should jiggle slightly when shaken), about 45 minutes. Turn on the broiler and broil until the top is golden brown, about 2 minutes more. Remove from the oven and let stand for at least 5 minutes before serving.