Leek and Tomato Gratin
Leek and Tomato Gratin - A wonderfully light casserole for the whole family
Healthy, because
Even smarter
Nutritional values
With the vegetarian gratin you collect many health points at once. One portion alone provides almost a third of the daily requirement of healthy and satiating fibre. There is also plenty of vitamin C.
Look carefully when buying olives. Pitted black olives are often coloured and have little flavour. If this is the case, you should opt for the aromatic Kalamata olives, pit the fruit with a cherry stone and cut it into rings yourself.
(Percentage of daily recommendation)
| Calorie | 226 cal. | (11 %) | ||
| Protein | 13 g | (13 %) | ||
| Fat | 7 g | (6 %) | ||
| Carbohydrates | 24 g | (16 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 10.5 g | (35 %) |
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.1 mg | (26 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 4.1 mg | (34 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 125 μg | (42 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 8.2 μg | (18 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 46 mg | (48 %) | ||
| Potassium | 713 mg | (18 %) | ||
| Calcium | 387 mg | (39 %) | ||
| Magnesium | 75 mg | (25 %) | ||
| Iron | 3.9 mg | (26 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 2.4 mg | (30 %) | ||
| Saturated fatty acids | 2.2 g | |||
| Uric acid | 143 mg | |||
| Cholesterol | 5 mg |
Ingredients
- Ingredients
- 2 stalks Leeks (about 500 grams)
- 75 milliliters Vegetable broth
- 2 slices Whole Grain Rye Rolls (each about 40 grams)
- 20 grams black Olives (from a jar, drained)
- 3 Tomatoes (About 250 g)
- salt
- peppers
- 2 Tbsps Shredded cheese (such as Gruyere)
- 3 stalks Basil
Kitchen utensils
Preparation steps
Halve leek lengthwise, rinse well and drain, then cut into about 10 cm (approximately 4-inch) pieces.
Boil vegetable broth in a wide pot, add leek pieces, cover and cook for 20 minutes over low heat.
Meanwhile, pulse bread in a food processor to crumble. Place half the breadcrumbs in a baking dish lined with parchment paper and spread evenly.
Drain olive slices in a sieve. Rinse tomatoes, cut out stems and cut the tomatoes into about 5 mm (approximately 1/4-inch) slices.
With a slotted spatula, remove half of the leek pieces from the pot and place cut side up on the crumbs in the dish. Sprinkle with remaining crumbs. Then place remaining leek pieces on top with the cut side up.
Arrange tomato slices and olives on leeks and season with salt and pepper. Sprinkle with the cheese. Bake in preheated oven at 200°C (fan 180°C, gas: mark 3) until the cheese is golden brown, about 15 minutes.
Rinse basil, shake dry and pluck the leaves. Garnish gratin with basil and serve.
