Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with foil.
Cherry Tomatoes (1 cup)
Red Onion (1)
on a baking sheet and drizzle with a few swirls of
Olive Oil (as needed)
Salt (to taste)
Ground Black Pepper (to taste)
Bake for about 30 minutes, until a bit charred and soft.
In a bowl, mix
Ricotta Cheese (2 cups)
Salt (1/2 tsp)
Ground Black Pepper (1/2 tsp)
Parmesan Cheese (1/3 cup)
. Mix well with a hand beater or wooden spoon.
All-Purpose Flour (1/2 cup)
and mix well again.
Unsalted Butter (2 Tbsp)
Whole Nutmeg (to taste)
Transfer to a glass 9-inch round dish, spread evenly and bake for 45 minutes, until light brown on top. Let cool on a wire rack.
Mound tomatoes and onions on top of the ricotta, then scatter
Arugula (1 cup)
Shaved Parmesan Cheese (to taste)
Drizzle with olive oil, some salt and pepper, and serve cut into wedges.