John Myers
Swiss Chard Gratin with Tomatoes and Feta Cheese
The perfect swiss chard gratin with tomatoes and feta cheese recipe with a picture and simple step-by-step instructions.
- 400 g Swiss chard leaves
- 1 Onion
- 1 Clove of garlic
- 1 tbsp Clarified butter
- Salt pepper
- 1 shot Water / vegetable broth if available
- 150 g Sour cream
- 1 tsp Flour
- 400 g Tomatoes
- 200 g Sheep cheese
- Olive oil
- 1 Chilli pepper
- Wash the chard and remove the thick stalks. Cut the leaves into strips. Finely dice the onions and garlic and sauté together with the chard strips in the clarified butter. Deglaze with water / vegetable stock and stir the sour cream into the chard together with the teaspoon of flour. Let simmer for approx. 5 – 10 minutes. Season with salt and pepper.
- Wash the tomatoes, remove the stem and cut into slices. The sheep cheese is cut into cubes or roughly crumbled.
- Brush a flat casserole or tart dish with oil and pour in the chard mixture. Place the tomato slices on top and spread the sheep’s cheese cubes or crumbs over them. Drizzle with a little oil – depending on your taste.
- Now we put our gratin in the preheated oven at 175 ° for approx. 25 minutes.
- Serve with a baquette! Enjoy your meal!
- PS: Now I almost forgot the extremely hot little chilli pepper, which, depending on the taste at the table, is snipped over the gratin …….
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