John Myers
Ingredients for 4 servings:
- 4 stalk(s) leeks, medium thick
- 1 bunch of parsley
- 200 g cream
- Salt and pepper, white
- Cayenne pepper
- 600 g tomatoes
- 3 eggs
- 80 g bread(s), stale, finely grated, alternatively rusk
- 80 g Parmesan, freshly grated
- 1 bunch of chives, optional
Instructions
Working time approx. 15 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 55 minutes
vegetarian, spicy
Wash the leek and slice into thin rings. Wash and finely chop the parsley. In a large casserole dish, combine the leek with the parsley and cream, and season with salt, pepper, and cayenne pepper. Preheat the oven to 200°C (top and bottom heat) or 180°C (fan oven). Finely dice the tomatoes. Separate the eggs and add the egg yolks to the tomatoes. Add the grated bread and Parmesan cheese, and season the mixture with salt and pepper. Beat the egg whites with a pinch of salt until stiff peaks form and fold in. Spread the tomato mixture evenly over the leek. Place the dish on a rack at the bottom of the oven and bake for 30-40 minutes, until the desired browning is achieved. Top and bottom heat is best; fan oven will brown the tomato cap slightly, while the leek is not yet cooked. Shortly before the end of the cooking time, finely chop the chives and sprinkle them over the gratin (optional).
Facebook Comments