Olive Magazine
chard, tomato and ricotta bake

Chard, roast cherry tomato and ricotta bake

Published: March 25, 2015 at 3:08 pm
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  • Preparation and cooking time
    • Total time
  • Easy
  • serves 2

Not only is this dish super simple, it's great value too: this delicious dish serves two for £4.60. For extra pizzazz take some pancetta cubes with the tomatoes and add to the bake.

  • Vegetarian
Nutrition:
NutrientUnit
kcal371
fat26.8g
saturates0g
carbs6.4g
sugars0g
fibre1g
protein26.7g
salt2g
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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.

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