Chard, tomato & ricotta bake recipe - Recipes - BBC Good Food

Heat the oven to 220C/fan 200C/gas 7. Melt a knob of butter in your biggest frying pan then fry the chard for 5 minutes or until completely wilted and tender. Add the garlic, cook for 1 minute, then season with the nutmeg, salt and pepper. Press against the pan with a wooden spoon to squeeze out any excess juices and pour them away.

Meanwhile, beat the ricotta with the eggs and most of the parmesan. Season, then stir in the chard. Pour into a baking dish, lay on the tomato slices and sprinkle on the rest of the cheese then drizzle with a little oil. Bake for 10-15 minutes until just set in the middle. Grill for 2 minutes until golden. Serve with a crisp green salad.