Courgette Gratin (Gratin de Courgettes)
This gorgeous gratin is bursting with the flavours of sweet tomatoes, courgettes and fresh basil. A true celebration of summer...
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 60 minutes
- Yield: Serves 6
- Category: Adaptable for Vegetarians, Adaptable for Vegans
- Method: Oven
- Cuisine: French
- Diet: Vegetarian
Ingredients
Scale
- 2 tbsp olive oil, plus extra for drizzling
- 400g cherry tomatoes
- Salt and freshly ground black pepper
- 2 cloves garlic, finely sliced
- ½ bunch of basil, finely sliced
- 8 courgettes, a variety of colours ideally but any will work
- 3 sprigs of fresh thyme
- 6 large ripe tomatoes
- 150g Garlic and Herb Boursin, at room temperature
For the whipped Boursin:
- 150g Garlic and Herb Boursin
- 100ml double cream
To garnish:
- Fresh basil leaves
- 2 tbsp fresh pesto
To serve:
- Hot crusty bread
- Fresh green salad
Instructions
- Preheat the oven to 180C Fan. Set out an oven-proof serving dish - I use a 25.5cm (10-inch) pie dish but you could use a roasting tin or any other similar-sized dish with high-ish sides.
- Make the tomato sauce: heat the olive oil in a large non-stick frying pan over a medium-high heat. Once hot, add the cherry tomatoes, season well and cook for 3 minutes or until the tomatoes start to burst. Using the back of a wooden spoon, break them down to form a sauce. Add the sliced garlic and cook for another 30 seconds, stirring occasionally.
- Tip into your serving dish and sprinkle with the sliced basil. Set aside.
- Using a mandoline, thinly slice the courgettes. Tip into a large mixing bowl and drizzle generously with olive oil, then season with salt and freshly ground black pepper. Sprinkle in the freshly plucked thyme leaves from the sprigs. Use your hands to coat the slices with the oil and seasoning.
- Using a sharp knife, thinly slice the tomatoes, place into a bowl and season with salt and freshly ground black pepper.
- To assemble, carefully arrange 2 rows of courgette slices. Spread some of the Garlic and Herb Boursin onto the tomato slices before adding a neat row next to the courgette. Repeat, alternating between 2 rows of courgette, followed by 1 row of Garlic and Herb Boursin-spread tomato, until you have filled your dish.
- Drizzle with olive oil and season with salt and freshly ground black pepper. Bake for about 35 minutes or until softened and golden.
- Meanwhile, make the whipped Boursin: place the Boursin and double cream into a food processor and blitz for about 1 minute - or until smooth and creamy. Spoon into a bowl.
- Once the gratin is cooked, remove from the oven and garnish with a few dollops of the whipped boursin, some fresh basil leaves and a drizzle of fresh pesto.
- Serve with hot crusty bread, the remaining whipped boursin and a fresh green salad. Enjoy!
Notes
- If you want to add a bit of texture, you can sprinkle over pangrattato for crunch.
- When using a mandolin, always follow the relevant safety procedures. Make sure what you are cutting has a flat surface and wear a hand guard at all times. If you prefer not to use a mandolin, slice very thinly using a sharp knife or use the slicing attachment on your food processor.
- I would definitely recommend only using fresh pesto - it is a world away from the jarred versions and works much better in this dish which is all about celebrating the beautiful flavours of summer.
- If making this dish for vegetarians make sure your pesto doesn’t contain Parmesan.
- You can make this recipe suitable for vegans by using Boursin Plant-Based, a vegan-friendly double cream and making your own fresh vegan pesto. You could make it without the Boursin and whipped Boursin, if you like.