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Sourdough Gratin with Tomato Confit and Goat Cheese

Sourdough Gratin with Tomato Confit and Goat Cheese
Prep
20 min
Cook
40 min
Total time
60 min
Yield
6 servings
Difficulty
Medium
Calories
485 kcal

Quick summary

“Sourdough gratin with confit tomato and goat cheese transforms rustic slices of stale sourdough bread into a creamy and golden casserole. Soaked in an egg custard with milk and fresh heavy cream and studded with sweet cherry tomatoes and chèvre cheese, it is the perfect dish for comforting brunches.”

What you need to know

  • The firm, thick-crusted sourdough bread absorbs the egg custard without falling apart into mush, maintaining a rustic structure.
  • Pre-baking the cherry tomatoes at 150°C with garlic and thyme concentrates the natural sugars and eliminates excess free water.
  • Fresh goat cheese (chèvre) melts partially in the oven at 180°C, providing points of contrasting acidic creaminess.

Ingredients

Main

  • g Sourdough bread
  • g Cherry or Grape Tomatoes
  • g Fresh Goat Cheese (Chèvre)
  • units Ovos Grandes
  • ml Whole Milk
  • ml Heavy Cream
  • cloves Garlic
  • cup Fresh Basil
  • tablespoon Fresh Thyme
  • tablespoons Extra Virgin Olive Oil
  • teaspoon Sal Marinho
  • teaspoon Black Pepper
  • tablespoons Parmesan (optional)

Instructions

Principal

  1. Preheat the oven to 150°C. Spread the cherry tomatoes on a baking sheet, drizzle with 2 tablespoons of olive oil, add the sliced garlic and thyme. Season with salt and pepper. Bake for 30-40 minutes, or until the tomatoes are soft and slightly caramelized. Remove and set aside. The short answer is: the confit intensifies the tomato flavor.
  2. Increase the oven temperature to 180°C. Grease a medium baking dish (approx. 20x30cm) with olive oil. Arrange the sourdough slices in the baking dish, overlapping them slightly to create a solid base.
  3. In a large bowl, whisk the eggs, whole milk, heavy cream, 2 tablespoons of remaining olive oil, salt, and black pepper. Incorporate well, ensuring the mixture is homogeneous.
  4. Pour the egg mixture over the sourdough slices, making sure the bread absorbs the liquid well. Distribute the confit tomatoes and crumbled goat cheese on top. The secret of this recipe is to allow the bread to completely absorb the liquid.
  5. Bake in a preheated oven at 180°C for 30-35 minutes, or until the gratin is golden on the surface and firm to the touch. If desired, sprinkle Parmesan in the last 10 minutes for an extra crust.
  6. Remove the gratin from the oven and let it rest for 5 minutes before cutting and serving. Finish with fresh chopped basil leaves for a vibrant aroma and color. In simple terms: resting helps to firm the gratin.

Chef's tips

  • Let the sourdough bread slices rest on the baking sheet with the egg cream for 15 minutes before the oven to hydrate the crumb.
  • Roast the cherry tomatoes until the skins wilt and begin to caramelize at the edges before assembling with the bread.
  • Let the gratin rest for 5 minutes out of the oven before slicing so that the cream structure stabilizes in the cut.

Variations

  • Add 1 cup of fresh sautéed spinach leaves or sautéed mushrooms between the layers of bread to enrich with vegetables.
  • Add crispy bits of fried bacon or strips of raw ham during assembly for a complementary smoky flavor.
  • Sprinkle grated parmesan cheese mixed with chopped walnuts on top in the last 10 minutes of baking for an extra crunchy crust.

Substitutions

  • Sourdough bread can be replaced with stale rustic Italian bread, ciabatta, or thick-crusted baguette.
  • Fresh goat cheese can be replaced by crumbled feta cheese, seasoned fresh ricotta cheese, or aged Minas cheese.
  • Fresh heavy cream can be replaced by pasteurized cream or whole boxed cream beaten with the eggs.

How to store

Store leftovers in a dish covered with plastic wrap or an airtight container in the refrigerator for up to 3 days. Reheat in a preheated 180°C oven covered with aluminum foil for 15 minutes so the bread regains its soft texture on the inside and golden edges.

Can it be frozen?

Freeze in individual slices wrapped in plastic film and stored in airtight bags for up to 2 months in the freezer. Thaw in the refrigerator for about 6 hours and reheat in an electric or small oven at 180°C for 10 minutes to revive the cheese.

What to serve with

It pairs very well with a crisp green salad of arugula and iceberg lettuce with a classic balsamic vinaigrette or a cold vegetable soup. To drink, pair with a very cold dry sauvignon blanc white wine, brut sparkling wine, or iced tea with lemon.

Frequently asked questions

Can I prepare the whole assembly the night before and bake in the morning?

Yes, assemble the platter with bread, cream, and tomatoes, cover, and leave in the refrigerator overnight to bake directly for breakfast.

How to prevent the gratin from getting dry after baking in the oven?

Bake at 180°C until the cream firms in the center to a light touch; removing from the oven as soon as it browns preserves the internal moisture.

Does the bread necessarily need to be stale for this recipe?

1 or 2-day-old bread absorbs the egg cream liquid much better without getting soggy or falling apart in the baking dish.

Is the flavor of goat cheese too strong in the dish?

Fresh goat cheese (chèvre) has a mild and delicate flavor with pleasant acidity that balances perfectly with the tomatoes.

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