Ingredients
- 285ml double cream
- 2 sprigs fresh tarragon
- 3 beef tomatoes
- sea salt and freshly ground black pepper
- 2 tbsps finely grated fresh parmesan
Servings:
Instructions
- Preheat the oven to 220 C gas 7 and lightly butter a shallow gratin dish.
- Put the cream and tarragon in a saucepan and bring to the boil. Lower the heat and simmer until the cream has thickened and reduced by half, then strain and reserve.
- Cover the tomatoes with boiling water for a few seconds, then peel and cut into 1 cm thick slices. Layer and generously season the tomato slices in the gratin dish.
- Pour over the reduced cream, sprinkle with the cheese and place in the preheated oven. Bake for 15 minutes and serve.
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