How to make it

  • Heat over to 200c/fan 180c/gas6. Butter an oval ovenproof dish approximately 36 x 24cm and sprinkle with the grated parmesan. Toss the tomatos with the garlic, olive oil, and season. Tip onto a baking tray and cook for 15 minutes, until softened.
  • Mix the eggs and the ricotta in a food processor until blended. Put in a bowl and stir in the creme fraiche and half the thyme. Season.
  • Spoon the ricotta mixture into the baking dish, scatter with the tomatos and remaining thyme. Drizzle with olive oil and bake for 20 minutes until set.

Reviews & Comments 3

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  • lilliancooks 8 years ago
    What an interesting and delicious sounding recipe! I love your idea of serving it with garlic bread! Flagging as unique!
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  • jkirk 8 years ago
    This sounds good. I have to give it a try.
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    " It was excellent "
    joe1155 ate it and said...
    Wow! This sounds awesome!
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