Toulouse Lautrec Gratin of Pumpkin

After a year of not cooking much and not blogging at all due to illness, I’m ready to start again.

We celebrated the return of two of my sisters from overseas and the end of my treatment for cancer with a family dinner. As usual we all brought a part of the meal.

This time I made a dish I’ve been meaning to blog about for ages – the Toulouse Lautrec Gratin of Pumpkin from Jane Grigson’s Vegetable Book. It is a delicious dish of pumpkin, layered with an onion and tomato sauce and topped with breadcrumbs. It is actually a recipe from Henri Toulouse Lautrec that was part of a collection of recipes published by his friend.

It normally forms part of our family Christmas lunch and I’m not sure why I hardly ever make it at other times, other than that it is a bit lengthy to make. I’ve simplified the original recipe a bit, it calls for the pumpkin to be floured and fried. I’ve changed this to roasting the pumpkin instead. I also cut the pumpkin a little thicker and use more tomato for a slightly wetter dish.

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Toulouse Lautrec Gratin of Pumpkin

 

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prep time

45 mins

cook time

30 mins

total time

1 hour 15 mins

 

author: quincesandkale from Jane Grigson's Vegetable Book

serves: 6

ingredients

• 1 kg piece of pumpkin ( I use Kent/Jap pumpkin)
• 2 onions
• 2 400g cans of tomato (or fresh equivalent)
• Oil spray
• Olive oil
• Salt
• Fresh breadcrumbs

instructions

1. Peel, seed and slice the pumpkin into slices about 7-10 mm thick.
2. Lay in a single layer on a baking sheet and spray with oil.
3. Bake in an oven at 180 degrees C until just short of tender.
4. Meanwhile slice and fry the onions in oil until soft.
5. Add the tomatoes and cook for 5-10 mins to reduce a little.
6. Season with salt to taste.
7. Layer the pumpkin and tomato mix in a baking dish starting and finishing with a tomato layer.
8. Top with breadcrumbs, spray the the top with oil and bake at 180 degrees C until the top is golden.

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