Receita Solta

Sourdough Gratin with Tomato Confit and Goat Cheese

Uma celebração artesanal da fermentação natural

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Equipe Receita Solta

Sourdough Gratin with Tomato Confit and Goat Cheese
Prep Time20 min
Cook Time40 min
Servings6 servings
DifficultyMedium
Calories485 kcal

Resumo para quem tem pressa

"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."

Transform sourdough bread into an irresistible gratin with confit tomatoes and creamy goat cheese. An elegant and easy recipe for any occasion, highlighting the complexity of sourdough bread.

O Que Você Precisa Saber

- 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

Ingredients

  • 400 g Pão Sourdough
  • 500 g Cherry or Grape Tomatoes
  • 150 g Fresh Goat Cheese (Chèvre)
  • 3 units Ovos Grandes
  • 250 ml Whole Milk
  • 150 ml Heavy Cream
  • 2 cloves Garlic
  • 1/4 cup Fresh Basil
  • 1 tablespoon Fresh Thyme
  • 4 tablespoons Extra Virgin Olive Oil
  • 1 teaspoon Sal Marinho
  • 1/2 teaspoon Black Pepper
  • 2 tablespoons Parmesan (optional)

Instructions

Instructions: Golden and Aromatic Sourdough

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.

Equipe sua Cozinha

Encontramos os melhores utensílios e ingredientes para você preparar Sourdough Gratin with Tomato Confit and Goat Cheese com perfeição.

COMPRAR INGREDIENTES

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Chef Tips

- Deixe as fatias de pão sourdough repousarem na assadeira com o creme de ovos por 15 minutos antes do forno para hidratar o miolo. - Asse os tomates cereja até que as cascas murchem e comecem a caramelizar nas bordas antes de montar com o pão. - Deixe o gratin repousar por 5 minutos fora do forno antes de fatiar para que a estrutura do creme se estabilize no corte.

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

- O pão sourdough de fermentação natural pode ser substituído por pão italiano rústico amanhecido, ciabatta ou baguete de casca grossa. - O queijo de cabra fresco pode ser substituído por queijo feta esfarelado, queijo ricota fresca temperada ou queijo minas curado. - O creme de leite fresco pode ser substituído por nata pasteurizada ou creme de leite de caixinha integral batido com os ovos.

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 You Freeze It?

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

O pão precisa necessariamente ser amanhecido para essa receita?

Pães de 1 ou 2 dias absorvem o líquido do creme de ovos muito melhor sem ficarem empapados ou desmancharem na assadeira.

Como evitar que o gratin fique ressecado após assar no forno?

Asse a 180°C até o creme firmar no centro ao toque leve; retirar do forno assim que dourar preserva a umidade interna.

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.

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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