Baked ricotta with roast cherry tomatoes

Lovely easy supper for 2, just in case you are due to give someone the night off, this is the recipe for you, can’t fail and also vegetarian.

250g tub of ricotta

3 eggs, separated

100g parmesan, grated

Few sprigs of thyme

salt & black pepper

20 approx. cherry tomatoes

2 cloves garlic, sliced

olive oil

set oven 180c gas mark 4  butter a baking dish about the size of a pasta bowl

Mix the ricotta with the egg yolks, 80g of the parmesan about a teaspoon of the thyme, mix well together and season. Then whisk the egg whites to stiff peaks and fold gently through the mixture. Pour the mixture into the baking dish, sprinkle over the remaining parmesan, place a sprig of thyme on top and drizzle with a little olive oil, place in the oven for about 25 minutes. At the same time place the cherry tomatoes, slivers of garlic, olive oil on a baking tin, season well. Place on a lower shelf in the oven and cook also for 25 minutes. Serve together with some good bread.