1. mix garlic, thyme, ricotta and egg, season with salt, season with pepper. Fill into small ramekins and bake at 190 °C for 20 min.
Remove the peel from the oranges and onion. Cut both into slices. Arrange on four plates with olives. Mix oil, honey and vinegar, season with salt, season with pepper and drizzle on the orange and onion leaf salad. Arrange baked tartlets on top.
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