chard, tomato and ricotta bake

Chard, roast cherry tomato and ricotta bake

  • serves 2
  • Easy

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.



  • cherry tomatoes 150g
  • extra-virgin olive oil
  • butter
  • chard 200g, shredded
  • nutmeg a good grating
  • ricotta 125g
  • eggs 3
  • parmesan 50g, grated


  • 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.

Nutritional Information

  • Kcals 371
  • Carbs 6.4g
  • Protein 26.7g
  • Fat 26.8g
  • Salt 2g
  • Fibre 1g