Chard, roast cherry tomato and ricotta bake
- Preparation and cooking time
- Total time
- Easy
- serves 2
Ingredients
- 150g cherry tomatoes
- olive oil extra-virgin
- butter
- 200g chard, shredded
- a good grating nutmeg
- 125g ricotta
- 3 eggs
- 50g parmesan, grated
Method
- STEP 1
Heat the oven to 220c/fan 200c/gas 7. Toss the tomatoes with a little olive oil, season and roast for 10 minutes. Take out but leave the oven on.
- STEP 2
In the meantime, melt a knob of butter in a large frying pan then fry the chard for 5 minutes or until wilted and tender. Season with the nutmeg, salt and pepper.
Press against the pan with a wooden spoon to squeeze out excess juices and pour them away. Beat the ricotta with the eggs and most of the parmesan. Season, then stir in the chard.
Pour into a buttered baking dish about 20cm square, spoon on the tomatoes and sprinkle on the rest of the cheese.
Bake for 10-15 minutes until just set in the middle. Grill for 2 minutes until golden if you want more colour. Serve with a crisp green salad.
