Chard, lentil and roast plum tomato gratin

Ingredients

400g/14oz fresh plum tomatoes
olive oil
salt and freshly ground black pepper
100g/3½oz Puy lentils
1kg/2¼lb chard, including stalks
2 garlic cloves, finely chopped
1 sprig fresh thyme, leaves picked
100ml/3½fl oz white wine
55g/2oz fresh breadcrumbs
55g/2oz desmond, parmesan, pecorino or other hard cheese, finely grated

Method

1. Preheat the oven to 180C/350F/Gas 4.
2. Slice the plum tomatoes thickly, discarding the top and bottom, and place the slices in a single layer on an oven tray lined with baking parchment. Drizzle with olive oil, season with salt and roast in the oven for about 15 minutes or until the tomatoes are beginning to colour but are still moist.
3. Cook the Puy lentils in plenty of boiling water for 15-20 minutes until tender but with a little bite. Cool under cold running water, then drain.
4. Cut the chard stalks away from the leaves. Cook the leaves in boiling water for about five minutes until soft, then cool them under cold running water, drain and chop finely. Season well with salt and freshly ground black pepper and mix with the lentils.
5. Slice the chard stalks into pieces 1cm/½in thick. Heat two tablespoons of olive oil in a medium pan, add the stalks, garlic and thyme leaves and cook over a medium heat for five minutes.
6. Pour in the wine, cover with some baking parchment pressed down onto the vegetables, and simmer gently for 20 minutes until the chard stalks are soft. Add a little stock or water if it gets too dry. Season with salt and freshly ground black pepper.
7. Brush an oven dish, about 24x20cm/9½x8in, with olive oil and put in the roasted tomato slices. Cover these with the chard and lentil mixture, then pour over the chard stalks and their juices and press gently to level the dish. Combine the breadcrumbs and cheese and scatter over the top. Place the dish in the oven or under a grill to brown the top and then serve.