Tomato, tarragon & garlic gratin with crispy breadcrumbs recipe | Good Food

Units:

250ml double cream
2 tsp Dijon mustard
3 garlic cloves
thinly sliced
6-8 tarragon sprigs
leaves picked and chopped
800g ripe tomatoes
(a mixture of sizes and colours is nice)
35g fresh breadcrumbs
drizzle of olive oil
15g grated parmesan

Method

step 1
Warm the cream, mustard, garlic and most of the tarragon in a small pan over a medium heat until just steaming – don’t let it boil. Turn off the heat, season the cream with salt and pepper, and leave to infuse for 5 mins.
step 2
Heat the oven to 200C/180C fan/gas 6. Cut any larger tomatoes in half and arrange them cut-side up in a baking dish (ours was 24cm round), then tuck any smaller whole tomatoes snugly into any gaps. Pour the warm infused cream over the tomatoes.
step 3
Toss the breadcrumbs with a drizzle of olive oil and the grated parmesan, then scatter evenly over the tomatoes and season with a twist of black pepper.
step 4
Bake for 40 mins until the tomatoes are soft and bursting, the cream is bubbling and the top is golden and crisp. If needed, slide under a hot grill for a few minutes to deepen the colour. Cool for 5-10 mins, then scatter over the remaining tarragon. Serve warm with crusty bread, or alongside grilled meat or fish.