Sformata di Ricotta

• 2 tablespoons butter, softened
• 2 ounces freshly grated Parmigiano-Reggiano cheese
• 10 ounces cherry tomatoes
• 1 large garlic clove, peeled and halved lengthwise
• 1 tablespoon extra-virgin olive oil, plus extra for drizzling
• Salt and freshly ground pepper to taste
• 6 eggs
• 2 1/4 cups fresh ricotta
• 1 cup creme fraiche
• 2 tablespoons fresh thyme leaves (no stems)

1. Preheat oven to 400 degrees.
2. Grease the bottom of a 2-quart baking dish with 1 tablespoon butter; sprinkle with 2 tablespoons Parmigiano-Reggiano.
3. Add the tomatoes and garlic; drizzle with 1 tablespoon olive oil and season with salt and pepper.
4. Shake dish to coat tomatoes with cheese.
5. Bake 15 minutes, until tomatoes are hot and start to split, shaking dish occasionally.
6. Remove tomatoes from oven; cool in dish.
7. Spoon tomatoes and their juices into a bowl; reserve the baking dish but do not wash it out.
8. When baking dish is cool enough to touch, grease bottom and sides with the remaining butter.
9. Mix the eggs and ricotta in a food processor until smooth.Add the creme fraiche and half the thyme and process until mixed.
10. Season with salt and pepper.
11. Spread the ricotta mixture in the baking dish; scatter the tomatoes and their juices and remaining thyme on top.
12. Sprinkle with remaining Parmigiano-Reggiano and drizzle with olive oil.
13. Bake until heated through, about 20 minutes.

butter, cheese, tomatoes, garlic, extravirgin olive oil, salt, eggs, fresh ricotta, creme fraiche, thyme

Taken from cooking.nytimes.com/recipes/6969 (may not work)