Tomato Gratin

Ingredients

• 3 spring onions
• 2 cloves garlic
• 4 tsp olive oil
• 200 g ricotta
• 125 g cream cheese (13% fat)
• 3 eggs
• Salt
• Pepper
• 1 tbsp whole wheat flour
• Tabasco
• 4 stems basil
• 100 g peas (frozen)
• 16 cherry tomatoes

Instructions

1. 1.

   Clean, wash and chop the spring onions into 1 cm pieces. Peel and slice the garlic. Sauté both in a pan with 3 tsp of oil over medium heat for 2 minutes. Remove and let cool.

2. 2.

   In the meantime, mix ricotta, cream cheese, eggs, salt, pepper and flour with a dash of Tabasco.

3. 3.

   Wash, dry and shake off the basil leaves, pluck the leaves and chop half of them. Mix the chopped basil with peas, onions and garlic in the cream cheese.

4. 4.

   Grease a baking dish of approx. 20 cm diameter with the remaining oil if necessary.

5. 5.

   Pour the ricotta mixture into the dish and distribute evenly.

6. 6.

   Wash the tomatoes, rub them dry and add them to the mixture. Bake the gratin on a wire rack in a preheated oven at 200 °C (180°C convection, Gas: Mark 3) in the middle rack for 25–30 minutes. Let the tomato gratin rest for 2–3 minutes before serving. Serve sprinkled with the remaining basil leaves.