1 tablespoon olive oil
1/4 teaspoon salt
In a 10-inch skillet, sauté shallot in one tablespoon of olive oil over medium heat until they just start to brown. Add the wine to deglaze the pan, and reduce until most of the liquid has disappeared. Place rosemary, shallots, eggs, goat cheese, ricotta, black pepper, and salt into the food processor and pulse until everything is incorporated. Spoon filling into the spring form pan being careful not to disturb the crust. Bake for 50 minutes. Allow the cake to cool for at leat two hours, remove the collar of the pan, and serve garnished with parsley, balsamic, and olives. This can be a main dish served with a salad or bring it to a party as a funky app.