Leek Tomato Gratin
The wonderfully light, vegetarian leek-tomato gratin with plenty of vitamin C tastes good for the whole family.
Ingredients
- 500 g leeks (2 stalks)
- 75 ml classic vegetable broth
- 80 g rye whole-grain bread (2 slices)
- 20 g black olive slices
- 250 g tomatoes (3 tomatoes)
- Salt
- Pepper
- 2 tbsp gratin cheese (30% fat)
- 3 stems basil
Instructions
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1.
Clean the leeks, halve them lengthwise, wash, drain and cut into about 10 cm long pieces.
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2.
Bring vegetable broth to a boil in a wide pot, add leek pieces, cover and steam for 20 minutes over low heat.
-
3.
Meanwhile, pulse rye whole-grain bread in a food processor until crumbs. Spread half of the crumbs on a baking dish lined with parchment paper.
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4.
Drain olive rings in a sieve. Wash tomatoes, cut off stem ends, slice into about 5 mm thick rounds.
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5.
Lift half the leek pieces from the pot with a spatula, place cut side up onto the crumbs in the dish and sprinkle with remaining crumbs. Lay the rest of the leeks on top cut side up.
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6.
Distribute tomato slices and olive rings over them, season with salt and pepper, then scatter cheese on top. Bake in preheated oven at 200 °C (180 °C fan, gas: level 3) for about 15 minutes until the cheese is golden brown.
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7.
Wash basil, shake dry and pluck leaves. Garnish the gratin with basil leaves.
