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Green Bean, Cherry Tomato Traybake Gratin |
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| Serves 3 |
Prep 5 mins |
Cooking 45 mins |
Easy |
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Ingredients |
350g cherry tomatoes
1 tbsp olive oil
small handful of thyme sprigs, leaves picked
1/2 red onion, finely chopped
30g breadcrumbs
40g extra mature cheddar, finely grated
1 tbsp ricotta
400g can white beans (such as
cannellini beans), undrained
200g green beans, trimmed
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Heat the oven to 200C/180C
fan/gas 6. Tip the tomatoes into a roasting tin or
casserole (leave them on the vine if that's how they come,
as this adds flavour). Stir in the oil, thyme and onion,
and season. Roast for 15-20 mins until just beginning to
burst.
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Meanwhile, parboil the green
beans for 10 minutes. In one bowl, combine the
breadcrumbs, cheddar and a good grinding of black pepper. Tip the ricotta into a second bowl then
add the white
beans along with the liquid from the can and lightly mash
half the beans into the cheese using a fork
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Remove the tin from the oven,
add the green beans and mashed bean mix, then
stir well. Sprinkle over the breadcrumb mixture. Bake for
another 20 mins, or until the topping is golden, then
serve.
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DAILY
DINNERS 
