Fresh Corn, Tomato, and Chard Gratin

1 tbsp unsalted butter, softened for greasing the baking pan
1 pd firm, ripe medium tomatoes, cored and sliced l/4-inch thick (Plum tomatoes work well.)
Kosher salt
Freshly ground black pepper
2 tbsp olive oil
1 1/4 cup chopped leeks (2 to 3 medium leeks)
3 to 4 ears corn, scraped to make 2 1/2 cups corn kernels
1 tsp chopped garlic
1/4 pd chard leaves, rinsed, dried, tough center stems removed, and leaves finely     julienned to yield 2 cups packed leaves
2/3 cup half-and-half
2 large eggs
Two generous pinches cayenne pepper
l cup plus 2 tbsp grated sharp white cheddar (about 4 to 5 ounces)
1 tbsp chopped chives

1.Arrange a rack at center position and preheat oven to 350 degrees F. Butter a 2-quart baking, shallow baking dish and set aside.

2.Arrange sliced tomatoes on a double layer of paper towels. Sprinkle them lightly with salt and black pepper and cover with another double layer of paper towels.

3.In a large heavy skillet over medium heat, heat oil until hot. Add leeks and corn kernels, and cook, stirring constantly, until both are just softened, 3 to 4 minutes. Add garlic and chard and stir 1 minute or more until chard wilts slightly. Transfer the corn mixture to a large bowl and cool l0 minutes.

4.In a mixing bowl whisk together half-and-half, eggs, 1/2 teaspoon salt, several grinds of black pepper, and two generous pinches of cayenne pepper. Stir in the cooled corn mixture. Then add half of the cheese and stir well again. Season mixture with extra salt to taste if needed.

5.Pour corn mixture into the prepared baking dish and spread it evenly. Make a border on the top of the gratin by arranging slightly overlapping tomatoes slices. Sprinkle remaining cheese over the gratin.. Bake until pudding is set about 44 to 50 minutes. Remove and cool 10 minutes. Sprinkle with chives.

Serves 5 to 6
Copyright Betty Rosbottom 2025