Summary

Ingredients

• 1 kg Swiss chard, fresher
• 4 beefsteak tomatoes or plum tomatoes
• 2 shallot (s)
• 4 cloves garlic
• 125 ml vegetable stock, possibly instant
• 1 scoop mozzarella
• 50 g parmesan cheese
• 2 slices white bread or toast or sandwich bread
• 1 tablespoon pine nuts
• Flakes butter
• Salt and pepper, black
• Paprika powder, noble sweet
• nutmeg

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Instructions

1. Preheat the oven to 200 ° C top / bottom heat.
2. Sort the chard, wash and cut into strips with the stalks. Toast the pine nuts in a pan, set aside.
3. Then melt some butter and briefly sear the Swiss chard in it, add the vegetable stock and cook for 10 minutes with the decker closed. Then drain and place in an ovenproof dish. Rub some nutmeg over it.
4. Cut into the tomatoes, pour boiling water over them, rinse and peel off the skin. Then halve, remove the stone and cut the pulp into cubes. Peel and finely chop the shallots and garlic.
5. Heat some butter in the pan again and sweat the slices and garlic until translucent. Add the tomato cubes and sauté briefly and season with salt, pepper and paprika powder, then place on the chard vegetables. Cut the mozzarella into cubes and also place on the chard vegetables.
6. Crumble the white bread (I always do this in a blender) and mix with the grated Parmesan and sprinkle over the gratin. Place flakes of butter on top and bake on the middle rack for about 20-25 minutes.
7. The recipe goes well with the summer months when the Swiss chard is in season. The ingredients are intended as a main course for 2 people (low carb). If you want to make bread, potatoes, fish or meat as a side dish, the gratin is enough for 3 - 4 eaters.