Chard, roast cherry tomato and ricotta bake
Published: March 25, 2015 at 3:08 PM
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serves 2
Easy
Total time: 30 mins
0 reviews
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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
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Ingredients
Nutrition
-
150g cherry tomatoes
-
olive oil extra-virgin
-
butter
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200g chard
shredded
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a good grating nutmeg
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125g ricotta
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3 eggs
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50g parmesan
grated
Nutrition: per serving
- kcal371
- fat26.8g
- saturates0g
- carbs6.4g
- sugars0g
- fibre1g
- protein26.7g
- salt2g
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Method
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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.
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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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