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Butternut, tomato & gruyère gratin

Butternut, tomato & gruyère gratin

By Antonio Costa
10’ Prep time
40’ Cook time
50’ Total time
360 Calories
4 Serving

Summary

This simple bake would work with any melting cheese, but the subtle caramel notes of a good gruyère really do take the flavour up a notch. try with a crisp leaf salad dressed with vinaigrette.
Antonio Costa 0 Followers

Step by Step

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Step 1

Preheat the oven to 190ºC, gas mark 5. Bring a large pan of salted water to the boil, add the butternut squash slices and simmer for 5 minutes until starting to become tender, but not yet soft. Drain carefully in a colander.
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Step 2

Scatter ⅓ of the crust crumbs on the base of a shallow (approx 2L) ovenproof dish. Layer the squash, tomatoes and red onion into the dish, sprinkling most of the crust, rosemary and cheese between the slices.
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Step 3

Finish the top with the remaining crust, rosemary and cheese, then drizzle with the oil and scatter over the seeds.
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Step 4

Place the dish on a baking sheet and cook for 35-40 minutes until the vegetables are tender and golden.

Ingredient

  • Red onion
    Red onion
    1
  • Classic vine tomatoes
    Classic vine tomatoes
    450 grams
  • Olive oil
    Olive oil
    2 tsp
  • Gruyere cheese
    Gruyere cheese
    125 grams
  • Rosemary
    Rosemary
    2 sprig/s
  • Mixed seeds
    Mixed seeds
    2 tbsp
  • Cooks' ingredients butternut squash slices
    Cooks' ingredients butternut squash slices
    385 grams
  • Cooks' ingredients lemon & pepper crust
    Cooks' ingredients lemon & pepper crust
    75 grams

Nutrition Facts

View nutrition facts
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