Gruyère And Tomato Salad Recipes

Steps:

• Heat oven to 400 degrees. Place potatoes in a shallow foil-lined roasting pan; drizzle with 1/2 tablespoon olive oil and toss to coat. Sprinkle lightly with salt and pepper and toss. Bake 40 minutes, until tender and crisped, stirring after 20 minutes. Loosely cover with foil; keep warm in low oven.
• Meanwhile, fry bacon until crisp. Drain on paper towels.
• Make the roux. Melt butter over medium heat. Stir in flour and cook, stirring, for about 10 minutes until the mixture is golden. Reserve.
• Combine shallots and wine in a nonreactive saucepan; boil until reduced to 1/3 cup. Reduce heat to medium. Stir in the reserved roux and heavy cream, simmer and stir in cheese, a little at a time, until melted and mixture is smooth. Taste; season with pepper. If necessary, thin with more cream. Keep warm.
• Combine remaining oil, the vinegar and mustard in a large bowl. Whisk until blended. Season lightly with salt and pepper. Add warm potatoes, bacon, endive and arugula or dandelion greens; toss to coat.
• Ladle fondue into a large bowl and place the salad atop or serve in individual shallow bowls.

Steps:

• Preheat oven to 375°F.
• Toast muffins until golden. Put 1 slice tomato on top of each muffin half and season with salt and pepper. Bake on a baking sheet in middle of oven until tomatoes are softened, 17 to 20 minutes.
• Stir together cheese, basil, bread crumbs, and garlic and season with salt and pepper. Mound cheese mixture on top of tomatoes and bake until melted, about 5 minutes.

Steps:

• Grate the Gruyère on the large holes of a box grater directly over a large serving plate. Cut the tomato in half from top to bottom, remove the core, then cut crosswise into 1/2-inch-thick slices. Arrange the tomato half-moons in a circle around the mound of cheese.
• Sprinkle the onion and parsley all over the cheese, then season everything with a pinch of salt and generous grindings of black pepper. Drizzle the oil, then the vinegar, all over the salad and serve immediately.

Steps:

• Preheat broiler. Line a rimmed baking sheet with aluminum foil.
• Spread each toast with mustard, then top each with 1 ham slice and 1 tomato slice. Top evenly with Gruyère and oregano and season with salt and pepper. Arrange toasts on prepared baking sheet and broil until cheese is toasted and bubbling, 3-4 minutes. Serve hot.

Steps:

• Heat oven to 180C/160C fan/gas 4. Generously grease a large, deep, ovenproof dish. Strip the leaves from 3 of the thyme sprigs. Mix the gruyère with all but 2 tbsp of the grated parmesan, then mix the double cream with the stock.
• Start layering up the sliced potatoes with sprinklings of the shallots, garlic, thyme leaves, cheese and most of the walnuts, plus plenty of seasoning. Drizzle a little of the cream mixture over each layer too. When you've layered in half of those ingredients, top with half of the tomatoes. Continue layering the rest of the ingredients, finishing with the last of the cream. Top with the remaining tomatoes, then sprinkle over the breadcrumbs, the remaining parmesan and walnuts, and enough thyme to look pretty. Add a few more knobs of butter, then cover with foil.
• Bake the gratin for 1 hr 15 mins, then remove the foil and bake for a further 40 mins until golden and crispy on top, and a knife poked into the centre of the potatoes slides in easily. Leave to rest for 10-15 mins, then serve.

Steps:

• Heat oven to 140C/120C fan/gas 1. Arrange the tomatoes over a baking sheet, cut-sides up. Brush lightly with oil and put a little basil on top of each. Bake for 1½ hrs until tomatoes are semi-dried. Remove from the oven and increase the heat to 190C/170C fan/gas 5.
• To make the pastry, tip the flour into a food processor with the butter and whizz until the mixture resembles fine breadcrumbs. Add cheese and 2-3 tbsp cold water and pulse until the dough comes together. Turn out onto a lightly floured surface and briefly knead.
• Roll out the pastry and line a 25cm flan tin, there's no need to trim off the excess at this stage. Line the pastry with greaseproof paper and fill with baking beans. Bake for 15 mins, then remove the paper and beans and continue cooking until crisp and light golden. Using a small, sharp knife, carefully trim off excess pastry.
• Spread the pesto over the base of the pastry case. Lightly whisk the eggs, then whisk in the cream and milk. Season with salt and pepper, then stir in the grated cheese. Pour into the pastry case and arrange the tomatoes over the top, cut-sides up. Scatter with olives and bake for 25-30 mins until puffed and golden, then leave to cool slightly before serving.