Tomato, Haricot & Gruyere Gratin (6)

A summery recipe from Diana Henry.You can add other vegetables like fried courgettes or braised leeks, layering them between the tomatoes and the beans. Serve with a green salad- rocket or watercress work well with this.

Tomato, Haricot & Gruyere Gratin (6)
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Tomato, Haricot & Gruyere Gratin (6)
Print Recipe
  1. Preheat the oven to 190C/180C fan/gas mark 5.
  2. Put the tomatoes into a gratin dish and drizzle over 2 tbsp of the oil and all the balsamic. Season with salt and pepper.
  3. Cook for 40 minutes until the tomatoes have shrunk and become caramelised in patches.
  4. Turn up the oven to 200C/190C fan*/gas mark 6.
  5. Heat the rest of the oil in a small frying pan and cook the onion over a medium-low heat until soft. Add the garlic and cook for another couple of minutes. Scrape this into the gratin dish on top of the tomatoes, then spread the beans on top. Season again and then pour the cream on top. Scatter on the cheeses and the breadcrumbs and bake for 30 minutes. The top will be bubbling and golden.
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