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Summer Veggie Gratin

Summer Veggie Gratin - the summer's best produce layered, brushed with garlic oil, then baked to perfect tenderness. The grand finale? A crisp parmesan bread crumb topping with lots of fresh thyme!
Prep Time9 hours 29 minutes
Cook Time9 hours 29 minutes
Calories:
Author: Chris Scheuer

Ingredients

  • For the topping:
  • 2 tablespoons grated parmesan cheese
  • ¼ cup panko
  • 1 teaspoon melted butter
  • For the Gratin:
  • 2 medium cloves garlic finely minced
  • 1 tablesspoon extra virgin olive oil
  • 1 tablespoon butter
  • 4-6 medium-small red or yellow potatoes sliced thin, about ⅛ inch
  • 2 medium zucchini sliced thin, about ⅛ inch
  • 1 medium or 2 small Japanese or other thin long eggplants, sliced thin, about ⅛ inch
  • 3-4 medium red tomatoes , sliced ⅛ inch thick (I use the Campari size)
  • 3-4 medium yellow tomatoes sliced thin, about ⅛ inch (I use the Campari size)
  • 1 teaspoon salt

Instructions

  • Preheat oven to 350˚F. Line a sheet pan with foil. Spray a 10-inch tart pan with a removable bottom with cooking spray or grease lightly.
  • Place sliced tomatoes on several thicknesses of paper toweling and set aside. Allow to drain for 5 minutes.
  • For the topping, combine melted butter, panko crumbs and parmesan cheese in a small bowl. Set aside.
  • Heat butter, oil and garlic in a medium size microwave safe bowl till butter is melted and garlic is fragrant, about 30-40 seconds. Remove bowl from microwave.
  • Add sliced veggies, tomatoes and 1 teaspoon salt to bowl with oil mixture and stir gently to coat. Arrange veggies in a concentric circle around edge of pan then fill in center with remaining veggies. Try to pack the vegetables fairly tightly together. I like to alternate veggies in a repeated pattern but you can arrange them any way you like.
  • Place tart pan with veggies on the prepared sheet pan and cover with another sheet of foil. Bake until potatoes are tender (the potatoes will take the longest to get tender), about 40 minutes, then uncover and sprinkle with the panko mixture. Bake another 10-15 minutes or until crumb topping is a light golden color.

Notes

The design of the tart will be much prettier if you try to get all of the veggies approximately the same size in circumference.