Goat Cheese and Tomato Strata

A flavorful casserole dish that is relatively simple to prepare and very versatile. It makes a nice standalone dinner but is also very good as a side dish for meats and vegetables.

Ingredients

• 1 onion, chopped
• 2 tbsp olive oil
• 3 cloves garlic, chopped
• 1 tsp dried thyme
• 2 tsp dried sage
• 1 tsp cayenne pepper or coarsely ground dried chili peppers
• ½ cup / 120 ml dry white wine
• 1 large can (840 ml) diced tomatoes with juice
• ½ lb / 225 g bread, cut into 1 in / 2.5 cm cubes
• 6 eggs
• 1 cup / 240 ml whipping cream
• 3 tbsp chopped parsley
• 4 oz / 120 g goat cheese, crumbled
• ¼ cup freshly grated Parmesan cheese

Preparation

1. Whisk together whipping cream and eggs. Stir in chopped parsley. Set aside.
2. Preheat oven to 450°F / 230°C.
3. Set an ovenproof sauté pan over medium-high heat. Add olive oil and onion. Cook until lightly browned.
4. Add garlic, thyme, sage and chili or cayenne pepper. Cook for another minute or two.
5. Add white wine and tomatoes with their juice. Bring to a light boil and reduce for about 10 minutes or until the sauce has thickened a bit. Stir frequently.
6. Remove from heat. Stir in bread cubes. Cover with crumbled goat cheese and pour the egg-cream mixture over it.
7. Top with Parmesan cheese.
8. Bake until the egg has set and the top turns golden brown, about 20-25 minutes.
9. Let rest for 5-10 minutes before serving.

Preparation time about 60-90 minutes