Baked ricotta with chard
Softened butter, for the tin
2tbsp olive oil
1 1/2tsp cumin seeds
1 largish onion, finely chopped
5 large garlic cloves, finely chopped
150g chard, coarsely shredded
1/2tsp garam masala
Salt and freshly ground black pepper
1 egg, lightly beaten
500g ricotta cheese
Handful of pine nuts
Preheat the oven to 190C/gas mark 5 and place a baking tray on the middle shelf.
Butter a 20cm round cake tin with a removable base.
Heat the olive oil in a large non-stick saute pan.
Add the cumin seeds and, once browned, add the onion and cook until golden on the edges.
Add the garlic and cook for a minute or so.
Stir in the chard, garam masala and some salt and cook for eight to 10 minutes, or until the chard has wilted. Remove from the heat.
Beat the egg into the ricotta until well blended, then stir in the vegetable mix.
Taste and adjust the seasoning, adding half a teaspoon of black pepper, or to taste.
Pour the ricotta mixture into the tin, sprinkle over the pine nuts and place on the hot baking tray.
Cook for 35 minutes, or until golden and set.