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In the Kitchen
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03:19
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Geoffrey's Heirloom Gratin 03:19
Geoffrey makes a sophisticated yet easy Heirloom Tomato and Pecorino Tart.
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02:12
Now Playing
All About Tomatoes 02:12
A video guide to tomatoes: varieties, handling, storing and enjoying them.
Heirloom Tomato and Pecorino Gratin
- Level: Easy
- Total: 25 min
- Active: 10 min
- Yield: 4 servings
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- Level: Easy
- Total: 25 min
- Active: 10 min
- Yield: 4 servings
Ingredients
2 large heirloom tomatoes, cut into 1/4-inch slices
Kosher salt and freshly cracked black pepper
3 tablespoons extra-virgin olive oil
6 fresh basil leaves, torn
1/2 cup grated Pecorino Romano cheese
1/4 cup toasted Italian breadcrumbs
1 teaspoon fresh thyme leaves
Directions
- Preheat the oven to 400 degrees F.
- Lay the tomato slices flat and season with salt and pepper. Drizzle with 1 1/2 tablespoons of the olive oil. Arrange the tomatoes in a 10-inch oval baking pan. Sprinkle the basil pieces on top.
- Combine the cheese, breadcrumbs and thyme in a small bowl. Sprinkle the tomatoes with this mixture and drizzle the entire mixture with the remaining 1 1/2 tablespoons olive oil. Bake the gratin until the top is golden brown, about 15 minutes. Serve.
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