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Sformata Di Ricotta


  • Preheat oven to 190°-200°C. 
  • Place the tomatoes, seasonings, garlic and oil in a roasting tray. Gently toss and cook in the oven for 15 mins. 
  • While the tomatoes are roasting, place the eggs and ricotta in a food processor and whiz up until light and fluffy. Then put in a bowl and mix in the crème fraiche, seasonings and 1 tbsp thyme. 
  • Lightly butter a gratin (or ovenproof) dish and sprinkle with the cheese. Then spoon in the mixture and place the tomatoes on top with the cooking oil, remaining thyme and a little more parmesan. Cook in oven for 20 mins.
  • Serve with a simple green salad on the side.


  • 300 gm cherry tomatoes
  • freshly ground salt & pepper
  • 1 garlic clove, peeled & halved
  • 1 tbsp olive oil
  • 6 large eggs
  • 500 gm ricotta cheese, broken into pieces 
  • 200 ml crème fraiche
  • 2 tbsp thyme leaves
  • 1 tbsp melted butter
  • freshly grated parmesan

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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