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🍽️ Leek and Tomato Gratin

226 kcal · 30 min · 4 servings

Ingredients

• 500 g leek (2 stalk)
• 75 ml classic vegetable broth
• 80 g rye whole grain bread (2 slice)
• 20 g black olive slice
• 250 g tomatoes (3 tomatoes)
• salt
• pepper
• 2 tbsp gratin cheese (30 % fat)
• 3 sprigs basil

Instructions

1. 1. Wash the leek thoroughly.
2. 2. Cut the leek in half lengthwise.
3. 3. Drain the leek.
4. 4. Cut the leek halves into pieces about 10 centimeters long.
5. 5. Pour the vegetable broth into a wide pot.
6. 6. Bring the broth to a boil.
7. 7. Add the leek pieces to the boiling broth.
8. 8. Cover the pot.
9. 9. Simmer the leek on low heat for 20 minutes.
10. 10. Place the rye whole grain bread in the food processor.
11. 11. Crush the bread into crumbs.
12. 12. Line a baking dish with baking paper.
13. 13. Take half of the bread crumbs.
14. 14. Spread these crumbs on the bottom of the baking dish.
15. 15. Drain the olive rings in a sieve.
16. 16. Wash the tomatoes.
17. 17. Cut out the stem areas of the tomatoes in a wedge shape.
18. 18. Slice the tomatoes into pieces about 5 millimeters thick.
19. 19. Lift half of the leek pieces out of the pot with a spatula.
20. 20. Place these leek pieces on the bread crumbs with the cut side facing up.
21. 21. Sprinkle the remaining bread crumbs over the leek pieces.
22. 22. Place the remaining leek pieces on top.
23. 23. Make sure the cut side is facing up here as well.
24. 24. Distribute the tomato slices evenly on top.
25. 25. Distribute the olive rings evenly on top.
26. 26. Season everything with salt.
27. 27. Season everything with pepper.
28. 28. Sprinkle the cheese over it.
29. 29. Preheat the oven to 200 degrees Celsius.
30. 30. Use convection if your oven has this function, then set it to 180 degrees Celsius.
31. 31. Use gas if your oven has this function, then set it to level 3.
32. 32. Place the baking dish in the preheated oven.
33. 33. Gratin the dish for about 15 minutes.
34. 34. Wait until the cheese is golden brown.
35. 35. Wash the basil.
36. 36. Shake the basil dry.
37. 37. Pluck the basil leaves off.
38. 38. Garnish the finished gratin with the basil leaves.

Nutrition per serving

• kcal: 226
• Protein: 13 g · Fett/Fat: 7 g · Carbs: 24 g