By Martha Rose Shulman
- Total Time
- 1 hour 45 minutes, plus 1 hour's refrigeration
- Rating
- 4(21)
- Notes
- Read community notes
Tomatoes are just coming into the markets. You can get by with slightly under-ripe tomatoes in this dish.
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Ingredients
Yield:6 servings
- 4ounces whole-wheat bread, crusts removed (weigh after removing crusts)
- 2garlic cloves
- 1¾cups low-fat milk (1 percent or 2 percent)
- 2tablespoons extra virgin olive oil
- ½pound mushrooms, sliced
- ½teaspoon chopped fresh thyme
- 2tablespoons dry white wine (optional)
- 1pound roma tomatoes, sliced
- 1tablespoon balsamic vinegar
- ½teaspoon chopped fresh rosemary
- 4eggs
- 2ounces Gruyère cheese, grated (½ cup)
- 1ounce Parmesan, grated (¼ cup)
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
258 calories; 14 grams fat; 5 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 2 grams polyunsaturated fat; 17 grams carbohydrates; 2 grams dietary fiber; 8 grams sugars; 16 grams protein; 316 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Step
1
Slice the bread ¾ inch thick if using a whole loaf. If the bread is not stale, toast it lightly. Cut 1 of the garlic cloves in half and rub each slice of bread with the cut side of the garlic. Then cut the bread into 1-inch dice, place in a bowl and toss with 1 cup of the milk. Refrigerate for 1 hour, tossing every once in a while. Chop the remaining garlic and set aside.
Step
2
Preheat the oven to 350 degrees. Oil a 2-quart baking dish or a 10-inch ceramic tart pan. Heat 1 tablespoon of the olive oil over medium-high heat in a large, heavy skillet. When it is hot, add the mushrooms. Cook, stirring often, until they have seared and begun to soften, about 2 minutes. Add a generous pinch of salt, the garlic and thyme. Stir together until the garlic is fragrant and the mushrooms are tender, 1 to 2 minutes, and add the wine. Cook, stirring, until the wine is no longer visible in the pan, about 1 minute. Remove from the heat.
Step
3
Remove the bowl with the soaked bread from the refrigerator. Using a wooden spoon, a whisk or an immersion blender, mash or beat the soaked bread so that the mixture turns to mush. Add the mushrooms to the bowl and mix together. Season to taste with salt and pepper. Scrape into the oiled baking dish.
Heat the skillet that the mushrooms were cooked in over high heat, and add the remaining tablespoon of olive oil. In a medium bowl, toss the tomatoes with the balsamic vinegar and salt to taste. Using tongs, remove the tomato slices from the bowl and arrange in the hot pan. Sear on each side for 1 minute. Remove from the heat and arrange in a layer on top of the bread mixture in the baking dish. Season with pepper and sprinkle with rosemary. Top with the grated cheese.
Step
5
Beat together the eggs with the remaining milk, salt to taste (about ½ teaspoon), and freshly ground pepper. Pour over the tomato and bread mixture and place in the oven. Bake 50 to 60 minutes, until the mixture is puffed, golden brown on the top and set. Remove from the heat and allow to cool for 10 minutes or longer before serving.
- Advance preparation: The recipe can be prepared through Step 4 hours before you assemble and bake the strata. The baked strata will keep for 3 or 4 days in the refrigerator. Reheat in a medium oven.
Ratings
4
out of 5
21
user ratings
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Cooking Notes
Katherine
This is great! Good enough for company, and a treat within the family.
It's actually less trouble than a superficial reading of the recipe might suggest, especially since most can be done ahead of time. I made two small alterations: the crust of my bread wasn't very tough, so I kept it on and had no trouble. And I seared the tomatoes without the balsamic vinegar, then used the balsamic to swish out the pan and drizzled the pan juices over the tart. Worked fine.
Ed
Excellent dish. I followed Katherine's suggestion and kept the crusts on.
Lakshmi
Looks great! Would it still work if I skipped the beaten egg topping / made it more of a wash than a layer?
Jen
Am I missing it or is there no oven temp?
David Look
Thanks, Jen. We've update the recipe. It's at the start of step 2.
Katherine
This is great! Good enough for company, and a treat within the family.
It's actually less trouble than a superficial reading of the recipe might suggest, especially since most can be done ahead of time. I made two small alterations: the crust of my bread wasn't very tough, so I kept it on and had no trouble. And I seared the tomatoes without the balsamic vinegar, then used the balsamic to swish out the pan and drizzled the pan juices over the tart. Worked fine.
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