Ricotta casserole

Ingredients for 4 servings:

• 250 g cherry tomatoes
• 1 garlic clove(s)
• olive oil
• Sea salt
• Sugar
• butter
• 25 g Parmesan
• 250 g ricotta
• 3 eggs
• 125 g crème fraîche
• 2 tsp thyme
• Pepper, black from the mill

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

quick to make, very aromatic, as a vegetarian dish with salad, or as a side dish to meat

Preheat the oven to 200 degrees Celsius (400 degrees Fahrenheit). Wash the cherry tomatoes and place them in a small baking dish. Crush the garlic clove and remove the skin. Add the garlic pieces to the tomatoes. Sprinkle with a little salt and sugar and drizzle with olive oil. Place in the oven for about 20 minutes, until the tomatoes are tender. Grease a baking dish with butter. Grate the Parmesan cheese and cover the bottom of the dish with it. Beat the ricotta and eggs with a hand mixer until light and fluffy. Stir in the crème fraîche and half of the thyme. Season the mixture with salt and pepper and pour it into the baking dish. Remove the tomatoes from the oven and scatter them on top of the ricotta mixture. If desired, you can also add the garlic pieces. Pour the juice from the tomatoes over the mixture and scatter the remaining thyme on top. The casserole should be about 3 cm high in the baking dish. Place the casserole in the oven at 200 degrees Celsius (400 degrees Fahrenheit) for about 25-30 minutes.