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Baked tomatoes with Gruyère

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Ingredients for 4 servings:

  • 800 g beefsteak tomatoes
  • 1 bunch of basil
  • 150 g crème fraîche
  • 150 g cheese (Gruyère), grated
  • 3 tsp powdered sugar
  • 25 g butter
  • Salt and pepper from the mill
  • Butter for the mold

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Wash the tomatoes, remove the stems, and slice thickly. Wash the basil, shake dry, and slice the leaves into strips. Grease an ovenproof dish with butter and arrange some tomato slices on the bottom. Spread with a little crème fraîche and scatter some Gruyère over the top. Season with salt and pepper to taste, then sprinkle with basil and powdered sugar. Repeat the layers until all the ingredients are used. Dot the surface with small knobs of butter and bake in a preheated oven at 180°C until the cheese is lightly browned.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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