Crustless tomato ricotta cheese torta

Combine ricotta, one large egg, a little flour, a little baking powder, black pepper, salt, garlic, chopped oregano and basil, and Parmesan in a bowl; mix thoroughly with a spoon.

Transfer to a 10-inch pie dish generously greased with olive oil and spread evenly.

Bake in the center of a 400 degree oven about 20 minutes, until the cheese firms up.

Let cool at least a little; serve warm, at room temperature or cold, not piping hot.

Optionally mix creme fraiche with a few spoons of pesto and spread over the top once the torta has cooled completely; spread on a warm torta it liquefies and runs.

Cover the top with as many halved cherry tomatoes as will fit.

Variation: top with grilled summer squash or eggplant, or caramelized sweet corn, instead of tomatoes.

Finish with a generous drizzle of olive oil and a sprinkling of sea salt.