2 cup ricotta cheese
2 egg yolks
3 large egg
1 cup crème fraîche or sour cream
freshly ground black pepper
2 sprig of thyme, leaves only
2 ¾ oz ready-roasted bell pepper, sliced into thin strips
½ cup grated parmesan cheese
Preheat the oven to 400°F. Grease a medium-size baking dish with the olive oil. Beat the ricotta and eggs together in a food processor until light and pale in color. (This can also be done using a hand-held electric mixer.)
When pale, add the crème fraîche or sour cream and mix in well. Season with a large pinch of salt and plenty of pepper. Stir in the thyme leaves, pour the mixture into the baking dish, and scatter over the sliced bell peppers. Poke them down into the mixture so they won’t burn. Sprinkle the Parmesan cheese over the top.
Bake in the oven for 20 to 25 minutes. The mixture should be set with a very slight wobble. Let cool for 10 minutes before serving.
Recipe courtesy of Home at 7, Dinner at 8 by Sophie Wright/Kyle Books, 2012.