Bursting Tomato Gratin

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Bursting Tomato Gratin

 

By Kate Heyhoe

 

 

Serves 4; can be doubled.

Luscious small tomatoes are turning up in markets everywhere these

days. Some are oval and red, known as Bryan tomatoes, with a special

tangy sweetness, and are smaller than cherry tomatoes. Others are

shaped like teardrops, and come in yellow, red and orange varieties.

Even the ubiquitous cherry tomato is tasting better, now being sold on

the vine, ripe and ready for picking.

Besides being packed with flavor, these mini-tomatoes make this gratin

a breeze. They're cooked whole, requiring no chopping, nestled under a

creamy layer of goat cheese and herbs and a crunchy bread crumb

topping. When you bite into the gratin, these tender tomatoes

literally burst with flavor: they pop in your mouth, letting their

sweet juices mingle with the tangy cheese and herbs.

Another bonus for the busy cook: the gratin may be made earlier in the

day and served at room temperature, or reheated. In fact, you can even

prepare the cheese-egg mixture a day in advance. On cooking day,

simply pour the tomatoes in the dish, cover with the cheese mixture

and bread crumbs then bake. Voila! An exquisite side dish with very

little effort.

This recipe was inspired by a recipe from cookbook author Georgeanne

Brennan. Adapt it to your own tastes by varying the herbs and cheeses.

Note:

If doubling this recipe, be sure to use a pan large enough to hold the

tomatoes in a single layer. Bake just until the tomatoes are soft but

not yet burst.

 

 

Ingredients

Creamy Cheese Mixture:

1 egg

3 tablespoons heavy cream

1 tablespoon all purpose flour

5 ounces soft goat cheese, preferably garlic and herb seasoned

 

Gratin:

2 tablespoons good quality olive oil, divided

1 pound mini-tomatoes, such as Bryan, teardrop, or cherry tomatoes

1/2 cup chopped fresh basil

1/4 cup fine dried breadcrumbs, preferably garlic-herb seasoned

1 clove garlic, minced

2 tablespoons grated Parmesan or Romano

Salt to taste (about 1/8 to 1/4 teaspoon)

Pepper, fresh ground to taste

 

 

Heat oven to 425 degrees F.

Cheese Mixture (can be made a day in advance):

In a small mixing bowl, beat the egg until mixed. Beat in the cream

and flour. Mash in the goat cheese and continue mixing until well

combined and creamy. Set aside or refrigerate overnight.

Gratin (can be made earlier in the serving day):

Pour 1 tablespoon olive oil into a shallow baking dish just big enough

to hold the tomatoes in a single layer. Add the tomatoes, rolling them

around so the oil coats both them and the bottom and sides of the

dish. Stir in the basil.

Mix together the breadcrumbs, garlic, Parmesan, and salt and pepper.

Sprinkle half of this mixture on the tomatoes.

Carefully spoon the Creamy Cheese Mixture over the tomatoes and

crumbs, distributing it evenly. Top with the remaining crumb mixture

and drizzle the remaining tablespoon of olive oil on top.

Bake until the tomatoes soften but have not yet burst, about 15 to 18

minutes. The top should be golden brown, but if not, finish the gratin

under the broiler for a few seconds. Serve hot or at room temperature.

(Or, rewarm in a 375 degr