Tomato Courgette gratin

Tomato courgette gratin



Many years ago, they still often served vegetable gratins in small individual dishes in beach restaurants on the French Riviera. Nowadays you are more likely to find hamburgers on the menus.

These traditional Provençal vegetable gratins are easy to make, look beautiful in see-through Pyrex dishes and go very well with simple chicken, meat or fish dishes. In the image, they are served with sautéed chicken cuts and potatoes. Simple summer cooking!

2 servings

1 small courgette
Olive oil
1 medium firm tomato
2 eggs
1 tbsp. crème fraîche, 15% fat
1 tsp. organic tomato sauce
2 tbsp. chopped fresh basil
Freshly ground black pepper
A pinch of salt

Preheat the oven to 180° C, convection mode.

Wash a few basil leaves under running water and let dry on kitchen paper before chopping.

Warm a little olive oil in a small skillet over medium heat. Wash and thinly slice the courgette. Sauté the slices for 5- 10 minutes.

Wash and slice the tomato. Place the slices in a colander to remove the extra liquid.

In a bowl, whip together the eggs, tomato sauce, crème fraîche, black pepper, chopped basil, and a pinch of salt.

Oil 2 small see-through Pyrex gratin dishes and pace the courgette and tomato slices in layers. Pour over the egg mixture and bake for about 25 minutes until the eggs are set. Serve in their individual dishes.


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