Tomato and Gruyere casserole recipe
information
This is best made during the summer months when tomatoes are both plentiful and flavoursome.
ingredients
3/4 kg. (1 1/2 lb) tomatoes, skinned and sliced
150 ml (1/4 pint) fresh single cream
100 g (4 oz) Gruyere cheese, grated
25 g (1 oz) Parmesan cheese, grated
Salt and freshly ground black pepper
1 tsp spoon freshly chopped basil or 1/2 tsp spoon dried basil
2 tsp. spoons caster sugar
25 g (1 oz) butter
150 ml (1/4 pint) fresh single cream
100 g (4 oz) Gruyere cheese, grated
25 g (1 oz) Parmesan cheese, grated
Salt and freshly ground black pepper
1 tsp spoon freshly chopped basil or 1/2 tsp spoon dried basil
2 tsp. spoons caster sugar
25 g (1 oz) butter
method
1. Put some of the tomatoes in the bottom of an ovenproof casserole dish. Pour over some of the cream and sprinkle with a little Gruyere and Parmesan. Season to taste with salt and pepper and sprinkle with a little basil and sugar.
2. Continue with these layers until all the ingredients are used up, finishing with a layer of Gruyere and Parmesan.
3. Dot the top of the dish with pieces of butter and bake in a moderate oven (180°C/350°F or Gas Mark 4) for 20 minutes or until the casserole is bubbling.
2. Continue with these layers until all the ingredients are used up, finishing with a layer of Gruyere and Parmesan.
3. Dot the top of the dish with pieces of butter and bake in a moderate oven (180°C/350°F or Gas Mark 4) for 20 minutes or until the casserole is bubbling.
serving amount
serves 4
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more information
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