Tomato and goats cheese gratin

Another weekend and another weekend brunch. We didn't have any eggs, so my plan for turkish eggs (as I did have yoghurt) will have to wait for another weekend. I also still had some of the tomatoes left from the £1 job lot that Gipsy Spread had brought when I was making the chana chaat.


I knew I had a round of goats cheese in the freezer and decided to turn the two in a deliciously light, but comforting Sunday lunch dish of a tomato and goats cheese gratin. Served alongside some home made sour dough bread straight from the oven.


Wat you will need
3 medium/large tomatoes
1 clove garlic
Goats cheese (a log or round)
1/2 tea spoon chilli flakes
A tablespoon of sliced black olives
1 table spoon balsamic vinegar
Fresh lemon thyme


Start by simply, chopping the tomatoes in half and placing in an oven dish cut side up.


Next chop the garlic and slice the olives and split between the tomato half surfaces. Sprinkle over salt and the chilli flakes before drizzling with a little bit of olive oil and the balsamic vinegar. Top with the lemon thyme sprigs and then either a slice of goats cheese over each half, if using a log or either the whole round of goats cheese (which is what I had in my freezer).

 

Bake in a pre-heated oven for 20-25 minutes until the tomatoes have heated through and the goats cheese has browned and softened.

Serve this with some delicious warmed bread to soak up all the tomatoes juices.

 

This is such a delicious dish that belies its simplicity. It's a great dish to prepare in advance if you are having people round for lunch and if you really have to, you could serve with slices of a roasted joint of some sort.