Goat Cheese Stuffed Tomato Gratin

Close-up of juicy red tomato gratin with goat cheese and breadcrumbs.


3-4 large tomatoes, sliced
1 medium onion, thinly sliced
4 ounces fresh goat cheese
2 garlic cloves, minced
1/2 cup Panko bread crumbs
1/4 cup fresh basil leaves, chopped
4 tablespoons extra virgin olive oil
2 tablespoons fresh thyme
Kosher salt and fresh ground pepper


Preheat oven to 400°F and lightly grease a 9×9-inch baking dish. Set aside.
In a medium skillet, heat 2 tablespoons of the oil over medium-low heat and add the onions. Cook, stirring occasionally, until they turn soft and golden brown, about 8 minutes.
Layer half of the tomatoes in the prepared baking dish. Sprinkle the layer with half the garlic, half the basil, half the thyme, and half the onions. Season liberally with salt and pepper.
Repeat the layers with the remaining tomatoes, then the garlic, basil, thyme, and remaining onions. Season with salt and pepper and drizzle the top with olive oil.
Bake for 15 minutes, uncovered, and then crumble goat cheese over the tomatoes and sprinkle bread crumbs evenly over the top. Return to oven and bake until breadcrumbs and crispy and golden, 10-15 more minutes.
Let cool 10 minutes before serving. Enjoy!