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Tomato and Feta Gratin

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Tomato and Feta Gratin

The perfect tomato and feta gratin recipe with a picture and simple step-by-step instructions.

  • 2 Onions
  • 1 Clove of garlic
  • 1 bunch Parsely
  • 3 sprigs Thyme
  • 600 g Big tomatoes
  • 300 g Feta
  • 3 tbsp Olive oil
  • 2 tbsp Lemon juice
  • 90 g Black olives
  • 1 tbsp Pesto Rosso
  1. Cut the onions into fine rings. Chop herbs. Finely dice the garlic. Cut the tomatoes and feta into slices.
  2. Preheat the oven to 200 degrees (convection 180 degrees). Sauté the onion rings in a pan with 1 tablespoon of olive oil. Mix the herbs, lemon juice, remaining olive oil, pesto and garlic together. Layer the onions, feta, tomatoes and olives alternately in a baking dish. Brush the layers with the mixed pesto sauce.

  3. Bake in the oven on the middle rack for about 15 – 20 minutes.

You can vary the herbs. You can also use mozzarella or goat cheese instead of feta.

Dinner
European
tomato and feta gratin

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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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