Recipe Refresh: Tomato Pumpkin Gratin

November 29, 2013 | Permalink

When you think of Thanksgiving, what images come to mind?

For most folks, the usual suspects appear - roasted turkey, green bean casserole, and pumpkin pie. Growing up, my mother's stuffing was the home run in our household. Topped with a little turkey gravy, it truly deserved a round of applause.

Even though a Thanksgiving menu is made up of veggies, carbs, and proteins, one ingredient never makes a regular appearance- the tomato. Yes, the tomato gets major hype during the summer months, and right fully so since they are at their peak. But it doesn't mean you can't cook with the juicy, redhead during the cooler months.

Tomatoes can be as versatile as the potato. You can do just about anything with a tomato - tomato gravy, tomato hummus, or baked quinoa tomatoes. The best part about a tomato is you can do sweet or savory. The possibilities are endless.

So, this Thanksgiving, I want to challenge you to incorporate a tomato dish in your menu planning. I highly recommend you start with this tomato pumpkin gratin. Sliced tomatoes layered over creamy, luxurious pumpkin spice topped with a spicy, cheesy breadcrumb. It’s a dish even a fried turkey would be jealous of.

Happy Thanksgiving!

Tomato Pumpkin Gratin with Spiced Gruyere Breadcrumbs - Serves 4

Prep Time: 30 minutes
Cook Time: 15 minutes

1 large shallot, minced
1 garlic clove, minced
1 tablespoon olive oil
1/2 cup chicken stock (+more if needed)
1/2 cup pumpkin puree
2 sage leaves, chopped
t teaspoon rosemary, chopped
1 teaspoon thyme, chopped
1 egg
1/4 cup mozzarella cheese, shredded
1/4 cup cream
5 large tomatoes, sliced into 1/4-inch rounds
1/2 cup panko breadcrumbs
1/4 teaspoon red pepper flakes
2 tablespoon unsalted butter, melted
1/4 Gruyere cheese, shredded

Preheat oven to 425 degrees. Spray a 8 x 12 baking dish with non stick cooking spray.

In a medium bowl, combine pumpkin puree, cream, sage leaves, rosemary, thyme, egg, Gruyere cheese, and a pinch of s&p. Stir to combine. In a medium skillet preheated to medium-high heat, add olive oil. Then add shallots and garlic with a little s&p. Cook and stir for a few minutes until the shallots have softened. Add the pumpkin mixture. Stir and then gradually whisk in the chicken stock. Add more if the sauce is to thick. Once the sauce has cooked for a couple of minutes and is at the desired consistency, pour about a cup of the mixture into the bottom of the baking dish.

Next, arrange the tomato slices over the pumpkin sauce so they overlap. In a small bowl, mix panko, Gruyere cheese, red pepper flakes. and unsalted butter. Pour the breadcrumb mixture over the tomatoes. Dot the tops with a little more butter. Bake for about 15 minutes or until golden brown. Cool before serving.


Post by Lauren of Climbing Grier Mountain

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