Equipment
Ingredients
Tomatoes
- 285 g cherry tomatoes
- 1 garlic, peeled and halved lengthwise
- 15 ml olive oil
- 2 g salt
- 1 g black pepper, freshly ground
Ricotta Mixture
- 30 g unsalted butter, softened
- 55 g parmesan cheese, freshly grated
- 6 eggs
- 525 ml ricotta, fresh
- 240 ml crème fraîche
- 30 g thyme, leaves only, no stems
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 312 kcal
- Protein
- 16 g
- Carbohydrates
- 11 g
- Fat
- 23 g
- Fiber
- 1 g
- Sugar
- 3 g
- Sodium
- 371 mg
- Saturated Fat
- 12 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 8 g
- Polyunsaturated Fat
- 2 g
- Cholesterol
- 223 mg
- Potassium
- 405 mg
- Calcium
- 333 mg
- Iron
- 1.8 mg
- Magnesium
- 39 mg
- Phosphorus
- 304 mg
- Zinc
- 1.5 mg
- Vitamin A
- 265 mcg
- Vitamin C
- 13 mg
- Vitamin D
- 1.1 mcg
- Vitamin E
- 1.3 mg
- Vitamin K
- 7 mcg
- Vitamin B6
- 0.2 mg
- Vitamin B12
- 1.2 mcg
- Thiamin
- 0.06 mg
- Riboflavin
- 0.55 mg
- Niacin
- 0.5 mg
- Folate
- 33 mcg
- Water
- 160 g
Sources: USDA FoodData Central
Method
Preheat the oven to 200°C (400°F).
Coat the bottom of the baking dish with 15g of butter and sprinkle with 15g of Parmesan cheese.
Place cherry tomatoes and halved garlic in the dish, drizzle with 15ml olive oil, and season with salt and pepper.
Bake the tomatoes for 15 minutes at 200°C (400°F) until they split, shaking the dish occasionally.
Remove the tomatoes from the oven, transfer them and their juices to a bowl, and let the baking dish cool.
Grease the bottom and sides of the cooled baking dish with the remaining 15g of butter.
Process the eggs and ricotta in a food processor until the mixture is smooth.
Add the crème fraîche and 15g of thyme leaves to the processor and pulse until combined.
Season the ricotta mixture with salt and pepper, then pour it evenly into the prepared baking dish.
Layer the roasted tomatoes, remaining 15g of thyme, and remaining 40g of Parmesan over the ricotta, then drizzle with olive oil.
Bake at 200°C (400°F) for 20 minutes until the dish is heated through and the top is golden.
Chef's Notes
- For an extra smooth ricotta mixture, consider passing the ricotta through a fine-mesh sieve before processing to remove any lumps.
- Don't over-process the ricotta mixture after adding the crème fraîche and thyme; you want to combine them, not create a completely homogenous paste.
- Ensure the baking dish is well-greased and lightly coated with Parmesan to prevent sticking and to add a subtle crust to the edges.
- The center of the sformata should be set but still have a slight wobble when gently shaken; overbaking will result in a rubbery texture.
- Allow the sformata to rest for a few minutes after baking before serving to help it set further.
Storage
Refrigerator: 72 hours — Store in an airtight container.
Reheating: Reheat gently in the oven at 150°C (300°F) until warmed through.
Troubleshooting
The custard is too watery after baking.
Cause: The ricotta contained excess whey or the tomatoes released too much liquid.
Fix: Cannot be fixed once baked; serve with crusty bread to absorb liquid.
Prevention: Drain the ricotta in a fine-mesh sieve for 30 minutes before blending.
Cultural Context
Sformata, meaning 'unmolded' in Italian, refers to a category of baked dishes, often savory, that are typically released from their molds before serving. This sformata di ricotta, with its creamy cheese base and vibrant tomato topping, showcases the simplicity and fresh flavors characteristic of Italian home cooking, particularly in regions known for dairy production.
