Compiled by Raphaella Frame Food production Marlene van der Westhuizen Photograph Jac de Villiers Ingredients: 750g fresh ricotta 6 eggs 500g Parmesan cheese 100g mascarpone 250ml olive oil handful of fresh sage leaves handful of fresh flat-leaf parsley salt and black pepper shavings from 1 large, peeled sweet potato handful of fresh sage leaves for garnish Directions: Place the ricotta, eggs and Parmesan in a food processor and mix together until smooth and light. Transfer the mixture to a bowl and gently fold in the mascarpone. Blend the olive oil, sage and parsley in a food processor until the mixture has the consistency of pesto. Fold the herb mixture into the cheese mixture and season to taste. Add the sweet-potato shavings. Spoon into a greased springform tin and bake at 180°C for about 90 minutes – the tart should be moist but not soggy. Garnish with sage leaves and serve with a green salad and warm, crusty bread. Recommended wine pairing: Terra del Capo Pinot Grigio 2009 This recipe is from the February 2011 House and Leisure Food issue.