Summer Vegetable Gratin with Fresh Chevre

Sometimes I come home and Rob will have made the most amazing meal. Actually, that happens all of the time! The other night, I came home from working at The Truffle Table and he had picked fresh zucchini, basil, parsley, tomatoes, lettuce, and berries from the garden. The result was dinner. Salad with berries, tomatoes and fresh chevre. Along side was the most delicious gratin. Here is the recipe. I haven't put any quantities here because you can make it as big or small as you want. We had a small tart pan filled with the goodness. Also, try adding fresh fruits like peaches or plums for a sweet/savory treat. The options are endless- just trust in the flavor of the ingredients and your dish will be delish!

  • Zucchini
  • Tomato
  • Basil, chopped or whole
  • Fresh Chevre- Avalanche Cheese Company or (for a fancy tart) Smoked Chevre from Haystack Mountain Goat Dairy.

Combine sliced vegetables in a bowl. Season with salt and pepper to taste. Crumble the cheese and combine. Place in your baking vessel and bake in a 300 degree oven until cooked- the vegetables will be slightly liquidy and just al dente. 

  • For the topping: mix breadcrumbs with butter or olive oil, parsley, and salt and pepper. Generously place on top of the cooked vegetables. You want the bread to absorb all of that delicious vegetable liquid.
  • Bake in a 400 oven until golden brown.