Chard, tomato and ricotta bake

30 minutes ■ Serves 4 ■ EASY

butter
Swiss chard 450g, shredded (or use spinach)
qarlic 1 clove, crushed
nutmeg 1/2 tsp, freshly grated
ricotta 250g tub
eggs 4
parmesan 75g, grated
ripe tomatoes 3 or 4, thinly sliced
extra-virgin olive oil

■ 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.

Chard, tomato and ricotta bake