Roasted Tomato Croques with Pickled Peppers Recipe

Name: Roasted Tomato Croques with Pickled Peppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 tablespoons unsalted butter; 1/2 cup finely chopped onion; 2 small thyme sprigs, plus 1 tablespoon thyme leaves; 1 tablespoon rosemary leaves; 1/2 teaspoon dry mustard powder; Kosher salt; Freshly ground pepper; 1/4 cup all-purpose flour; 2 cups whole milk; 2 pounds heirloom medium and cherry tomatoes, sliced crosswise 1/4 inch thick; Extra-virgin olive oil, for brushing; Six 1/2-inch-thick slices of sourdough bread; 1/2 pound Gruyere cheese, shredded; Pickled Peppers

Servings: persons

5 tablespoons unsalted butter
1/2 cup finely chopped onion
2 small thyme sprigs, plus 1 tablespoon thyme leaves
1 tablespoon rosemary leaves
1/2 teaspoon dry mustard powder
Kosher salt
Freshly ground pepper
1/4 cup all-purpose flour
2 cups whole milk
2 pounds heirloom medium and cherry tomatoes, sliced crosswise 1/4 inch thick
Extra-virgin olive oil, for brushing
Six 1/2-inch-thick slices of sourdough bread
1/2 pound Gruyere cheese, shredded
Pickled Peppers

1
Preheat the oven to 400.
2
In a medium saucepan, melt the butter.
3
Add the onion, thyme sprigs, rosemary, mustard and a generous pinch each of salt and pepper and cook over moderately high heat, stirring occasionally, until softened and just starting to brown, about 7 minutes.
4
Add the flour and cook, stirring constantly, until light golden, about 3 minutes.
5
Gradually whisk in the milk until incorporated and bring to a boil.
6
Simmer the sauce over moderately low heat, stirring, until thickened and no floury taste remains, 7 to 10 minutes.
7
Strain the bechamel through a fine sieve set over a heatproof bowl; discard the onion and herbs.
8
On 2 large rimmed baking sheets, arrange the tomato slices in a single layer.
9
Brush with olive oil and season with salt and pepper.
10
Bake for about 15 minutes, until softened and just starting to brown.
11
Set a rack on another large rimmed baking sheet.
12
Arrange the bread in a single layer on the rack and top the slices evenly with the bechamel.
13
Using a spatula, lay the tomatoes on the bechamel.
14
Sprinkle with the Gruyere and thyme leaves.
15
Bake the croques for about 20 minutes, until the tops are browned and the bottoms are crisp.
16
Transfer to plates and garnish with Pickled Peppers.
17
Serve hot.

544

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 5 tablespoons unsalted butter, 1/2 cup finely chopped onion, 2 small thyme sprigs, plus 1 tablespoon thyme leaves, 1 tablespoon rosemary leaves, and more.

Yes, Roasted Tomato Croques with Pickled Peppers falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Roasted Tomato Croques with Pickled Peppers

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions