Tomato Cheese Gratin

Name: Tomato Cheese Gratin
Ingredients: 2 1/2 lbs. red, ripe tomatoes, cored and cut into 3/8 inch-thick slices (I used plum tomatoes instead); 1 t. coarse salt; 1 c. part-skim ricotta cheese; 1/2 c. packed basil leaves; 2 lg. egg yolks; 1T. all-purpose flour; 1/2 t. onion salt; 4 oz. Gruyere cheese, grated (1 cup); 2 English muffins, well toasted; 1T. olive oil

10 ingredients

5 steps

Ingredients

2 1/2 lbs. red, ripe tomatoes, cored and cut into 3/8 inch-thick slices (I used plum tomatoes instead)
1 t. coarse salt
1 c. part-skim ricotta cheese
1/2 c. packed basil leaves
2 lg. egg yolks
1T. all-purpose flour
1/2 t. onion salt
4 oz. Gruyere cheese, grated (1 cup)
2 English muffins, well toasted
1T. olive oil

Directions

1

1. Spread tomato slices on paper-towel lined baking sheet. Sprinkle both sides with salt. Let drain slightly-about 15 minutes.
2

2. Heat oven to 375. Coat 2-qt. baking dish with non-stick cooking spray. Stir together ricotta, basil, egg yolks, flour and onion salt. Stir in 1/2 the grated cheese.
3

3. In food processor, (I used my blender) process English muffins until COARSE crumbs are formed.(about 1 1/4 cups). Sprinkle 1/2 cup crumbs mixture over bottom of prepared baking dish.
4

4. Place single layer of tomato slices, including ends, on top of the crumbs. Carefully spread all the ricotta cheese mixture over the tomatoes. Sprinkle with 2 T. of the crumbs. Top with remaining tomato slices, slightly overlapping. Brush with olive oil.
5

5. Bake gratin in 375 oven to 30 min. Sprinkle with remaining English muffin crumbs and remaining 1/2 c. cheese. Bake until cheese is melted and topping is lightly browned, about 15 min. Let stand 5 min. before serving.