Chard, roast cherry tomato and ricotta bake

INGREDIENTS

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

METHOD

• 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.
• 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.

Recipe source