Russian Tomato Gratin

I saw this recipe in the Food Day and had to get the recipe so I can try it sometime.

 

Published August 25, 2009 in The Oregonian Food Day

Makes 8 servings

"Russian" in this dish's name refers to cookbook author Patricia Wells' favorite tomato variety. Baking these gratins individually means they're only in the oven for 12 to 15 minutes, resulting in a fresh tomato flavor. Wells says she likes to make the egg, cheese and herb mixture a few hours in advance. The herbs beautifully infuse the mixture, making for a grand summer dish.

Ingredients

• 3 eggs, lightly beaten
• 1/2 cup ricotta cheese
• 1/2 cup freshly grated Parmigiano-Reggiano (2 ounces)
• 2 teaspoons fresh summer savory leaves or rosemary leaves, very finely chopped
• Fine sea salt
• 2 pounds firm, ripe tomatoes
• About 4 thin slices white bread, toasted

Instructions

Preheat oven to 375 degrees
In a small bowl, combine the eggs, ricotta, Parmigiano-Reggiano and summer savory. Season lightly with salt and whisk to blend. Set aside. (The mixture can be made up to 2 hours in advance, covered, and refrigerated until baking.)
Meanwhile, bring a large pot of water to a boil. Prepare an ice water bath in a large bowl. Core the tomatoes. With a sharp paring knife, score an X in the skin of the bottom of each tomato. Plunge the tomatoes into the boiling water for about 30 seconds, then remove with a slotted spoon and place in the ice water. Allow to cool slightly. Peel the skin from the tomatoes; discard skin. Chop tomatoes coarsely and place in a sieve set over a bowl to drain slightly.
Grease eight 8-ounce ramekins. Arrange the ramekins side by side on a baking sheet. Using a cookie cutter, cut the toast into eight 2 1/2-inch rounds. Place a round of toast on the bottom of each of the ramekins. Spoon the chopped tomatoes on top of the toast and sprinkle with salt. Divide the batter between the ramekins (batter will top but not fill ramekins).
Place the baking sheet in the center of the oven and bake until the batter is set and the gratins are golden and bubbling, 12 to 15 minutes. Serve warm or at room temperature, as a first course or as a side vegetable dish.
Variations: A tiny bit of cooked bacon or chopped ham sprinkled atop the bread before adding the tomatoes makes for a pleasant, heartier gratin. This can also be cooked in a single 10 1/2-inch (6-cup) round porcelain baking dish. Proceed with the recipe through draining the tomatoes. Arrange the toast on the bottom of the baking dish, trimming it to form a single layer, add the chopped tomatoes and pour the batter over the tomatoes. Bake until set, about 15 minutes.

From "The Provence Cookbook" by Patricia Wells