Chard and Tomato Gratin · Thyme for Cooking

The theme for Monday posts in September is Vegetable Gratins.

Truly, that’s going to be the theme for October, additionally.

I make loads of vegetable gratins

In keeping with the Powers That Be that run the web. “A gratin is a dish that’s topped with cheese, or bread crumbs blended with bits of butter, then heated within the oven or below the grill till brown and crisp. The phrases au gratin or gratinée discuss with any dish ready in such a way.”

These PTB are clearly British as we People would say ‘broiler’ fairly than ‘grill’ however you get the concept.

I not often do the butter and bread crumbs bit, and I don’t all the time put the cheese on prime. Typically it will get blended in.

The vital issues is, my gratins are all the time simple. High them nonetheless you want.

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Chard and Tomato Gratin

This makes use of rainbow chard, which has skinny, colourful stems. It’s not the prettiest dish but it surely was scrumptious.

• Writer: Kate
• Prep Time: 10 minutes
• Prepare dinner Time: 35 minutes
• Whole Time: 45 minutes
• Yield: 2 servings 1x
• Class: Greens

• 7oz (200gr) Swiss chard
• 3 shallots, chopped
• 1 giant tomato or 2 medium tomatoes, thinly sliced
• 4oz (120gr) contemporary mozzarella, sliced
• huge handful of contemporary basil leaves
• 2 tsp olive oil
• 2 eggs
• 1/2 cup Greek yogurt
• 2 tbs Dijon-style mustard

• Wash the chard and trim any unhealthy bits.
• Stack the leaves collectively and fold over, the good distance.
• Slice into skinny strips, about 1/2″ (1cm) utilizing each leaves and stems, preserving stems separate.
• Warmth oil in a big skillet.
• Add shallots, chard stems and sauté till tender, about 5 minutes.
• Whisk collectively the eggs, yogurt and mustard.
• In a gratin dish make the next layers: shallots / stems, chard, basil, mozzarella and tomatoes, urgent right down to compact the chard.
• Pour the egg combination excessive.
• Cowl with foil, making a little bit of a tent if wanted to maintain it off the gratin.
• Bake, 400F (200C) for 20 minutes
• Uncover and bake 5 minutes longer..
• Take away and serve.

Notes

The chard stems want just a little longer cooking time which is why they’re fried with the shallots.

Diet

• Serving Dimension: 1/2 recipe
• Energy: 412
• Sugar: 8.3 g
• Sodium: 1059.1 mg
• Fats: 26.1 g
• Saturated Fats: 11.5 g
• Trans Fats: 0 g
• Carbohydrates: 14.2 g
• Fiber: 3.2 g
• Protein: 28.2 g
• Ldl cholesterol: 240.1 mg

Or do this Easy Chard Gratin

That’s it!