This gorgeous gratin is bursting with the flavours of sweet tomatoes, courgettes and fresh basil. A true celebration of summer...
For the gratin:
For the whipped Boursin:
To garnish:
To serve:
Scroll up for a simple step by step guide with images to help you make this gratin.
To store: Yes, simply leave the dish to cool completely before covering and chilling in the fridge for up to 3 days. It reheats well in the oven. You can also keep any leftover whipped Boursin - it is delicious on bruschetta or stirred through pasta.
To reheat: Reheat in the oven at 170c for 5-10 minutes until hot all the way through. Or heat in the microwave for 1-2 minutes until hot.
To freeze: I wouldn't recommend freezing this recipe as neither the Boursin nor the raw veggies freeze very well.
Make ahead: You could arrange the dish pre baking. Cover and chill up to a day in advance then bake when you are ready to eat. The Boursin cream can be made 2 days in advance and stored in the fridge in an airtight container.
Mandolin safety: 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.
Vegetarian friendly: If making this dish for vegetarians make sure your pesto doesn’t contain Parmesan.
Make it plant based: 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.