Tomato, tarragon & garlic gratin with crispy breadcrumbs
- Cassie Best
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Serves 4
Easy
Prep: 10 mins
Cook: 45 mins
plus infusing and cooling
A star rating of 5 out of 5.5 ratingsRate
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Serve this gratin alongside roast chicken with good, fresh bread for mopping up the sauce for a lighter take on Sunday lunch during the summer months
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Ingredients
Nutrition
Units:
MetricUS
-
250ml double cream
-
2 tsp Dijon mustard
-
3 garlic cloves
thinly sliced
-
6-8 tarragon sprigs
leaves picked and chopped
-
800g ripe tomatoes
(a mixture of sizes and colours is nice)
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35g fresh breadcrumbs
-
drizzle of olive oil
-
15g grated parmesan
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Nutrition: Per serving
- kcal411
- fat38g
- saturates22g
- carbs12g
- sugars7g
- fibre2g
- protein5g
- salt0.49g
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Method
-
step 1
Warm the cream, mustard, garlic and most of the tarragon in a small pan over a medium heat until just steaming – don’t let it boil. Turn off the heat, season the cream with salt and pepper, and leave to infuse for 5 mins.
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step 2
Heat the oven to 200C/180C fan/gas 6. Cut any larger tomatoes in half and arrange them cut-side up in a baking dish (ours was 24cm round), then tuck any smaller whole tomatoes snugly into any gaps. Pour the warm infused cream over the tomatoes.
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step 3
Toss the breadcrumbs with a drizzle of olive oil and the grated parmesan, then scatter evenly over the tomatoes and season with a twist of black pepper.
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step 4
Bake for 40 mins until the tomatoes are soft and bursting, the cream is bubbling and the top is golden and crisp. If needed, slide under a hot grill for a few minutes to deepen the colour. Cool for 5-10 mins, then scatter over the remaining tarragon. Serve warm with crusty bread, or alongside grilled meat or fish.
Recipe from Good Food magazine, July 2026
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A star rating of 5 out of 5.5 ratings
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