Mangold gratin with Parmesan crust

Ingredients for 2 servings:

• 1 kg chard, fresh
• 4 beefsteak tomatoes or plum tomatoes
• 2 shallots
• 4 cloves garlic
• 125 ml vegetable stock, possibly instant
• 1 ball of mozzarella
• 50 g Parmesan
• 2 slices of white bread or toast or sandwich bread
• 1 tbsp pine nuts
• n. B. Butter flakes
• Salt and pepper, black
• Paprika powder, sweet
• nutmeg

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 55 minutes

vegetarian, summery, low-carb

Preheat the oven to 200°C (top/bottom heat). Sort and wash the chard, and cut it into strips, including the stems. Toast the pine nuts in a pan and set aside. Melt a little butter and briefly braise the chard in it, pour in the vegetable stock, and cook with the lid on for 10 minutes. Drain and place in an ovenproof dish. Grate a little nutmeg over the top. Score the tomatoes, pour boiling water over them, refresh them, and peel off the skins. Halve them, remove the seeds, and dice the flesh. Peel and finely chop the shallots and garlic. Heat a little more butter in the pan and sauté the shallots and garlic until translucent. Add the diced tomatoes and sauté briefly, seasoning with salt, pepper, and paprika, then add to the chard. Dice the mozzarella and add to the chard. Crumble the white bread (I always do this in a blender) and mix it with the grated Parmesan cheese, then sprinkle it over the gratin. Place knobs of butter on top and bake on the middle rack for about 20-25 minutes. This recipe is perfect for the summer months, when chard is in season. The ingredients are intended for a low-carb main course for two people. If you want to serve bread, potatoes, fish, or meat as a side dish, the gratin will also serve three to four people.