Savory Baked Ricotta
|Unsalted butter||1 Ounce (25 Gram)|
|Parmesan||2 Ounce, grated (50 Gram)|
|Cherry tomatoes||10 Ounce (300 Gram)|
|Garlic||1 Clove (5 gm), cut in half|
|Extra virgin olive oil||1 Tablespoon|
|Creme fraiche||200 Milliliter|
|Thyme leaves||2 Tablespoon|
1. Heat oven to 200C / 180C fan / gas 6. Butter an oval ovenproof baking dish (approx 36 x 24cm) and sprinkle with the grated Parmesan. Toss the tomatoes with the garlic, olive oil, and season. Tip onto a baking tray and cook for 15 mins, until softened.
2. Mix the eggs and ricotta in a food processor until blended. Put in a bowl and stir in the creme fraiche and half the thyme. Season.
3. Spoon the ricotta mixture into the baking dish, scatter with the tomatoes and remaining thyme. Drizzle with olive oil and bake for 20 mins until set.