Belgian Endive Gratin with Tomato, Bell Pepper and Nuts
This endive gratin with melted cheese combines tomato passata, bell pepper, and walnuts for a hearty dish with French flair.
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Servings: 2 servings
Ingredients
- 3 to 4 Belgian endives
- 1 bell pepper yellow or red
- A generous handful walnuts nuts of your choice
- 100 g cheese pressed goat’s cheese, young or semi-aged
- 200 ml tomato passata
- 3 tablespoons avocado oil, mild olive oil or high-oleic sunflower oil
- 1 tablespoon almond butter
- 1 teaspoon dried oregano
- 0.5 teaspoon dried thyme
- 0.5 teaspoon dried rosemary
- 0.5 teaspoon dried sage
- A pinch pepper black
- A generous pinch salt of Celtic sea salt or Himalayan pink salt
Procédé
- Preheat the oven to 200 degrees.
- Wash the Belgian endives and trim off their bases. Cut in half or into quarters lengthwise, depending on how thick they are.3 to 4 Belgian endives
- Wash the bell pepper, remove the membranes and seeds and cut into strips. Arrange the Belgian endives and bell pepper in the baking dish.1 bell pepper
- Lightly crush the nuts in a mortar. For nuts that crumble easily, such as pecans, simply do this by hand. Scatter about half among the vegetables.A generous handful walnuts
- Grate the cheese. Scatter about half among the vegetables and nuts.100 g cheese
- Put the passata in a cup and mix with the herbs, olive oil and almond butter. Pour over the vegetables.200 ml tomato passata, 3 tablespoons avocado oil, mild olive oil or high-oleic sunflower oil, 1 tablespoon almond butter, 1 teaspoon dried oregano, 0.5 teaspoon dried thyme, 0.5 teaspoon dried rosemary, 0.5 teaspoon dried sage, A pinch pepper, A generous pinch salt
- Scatter the remaining cheese and nuts over the sauce. Place the dish in the oven for half an hour.
Notes
The choice of cheese for melting depends on whether or not you consume cow’s milk, lactose or A1 casein.
Nutritional values calculated using mixed nuts. Pecans or almonds are lower in carbohydrates.
Equipment: oven set to 200 degrees, baking dish, small bowl.
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