Best 5 Summer Berry Gratin Recipes

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Indulge in a symphony of summer flavors with our delectable Summer Berry Gratin. This irresistible dessert combines the vibrant colors and sweet, juicy flavors of fresh berries with a creamy, indulgent custard. Each bite offers a harmonious blend of textures, from the soft, velvety custard to the plump, bursting berries. Whether you prefer the classic combination of strawberries, blueberries, and raspberries or want to explore unique variations, our collection of recipes provides endless possibilities. From a traditional gratin with a crispy, golden-brown crust to a lighter, soufflé-like version, these recipes cater to every taste and occasion. Prepare to tantalize your taste buds and embrace the essence of summer with our divine Summer Berry Gratin.

Let's cook with our recipes!

END OF SUMMER VEGETABLE GRATIN



End of Summer Vegetable Gratin image

Provided by Valerie Bertinelli

Categories     main-dish

Time 1h20m

Yield 4 servings

Number Of Ingredients 13

1 cup thinly sliced shallots
1 tablespoon minced garlic
1/4 cup plus 2 tablespoons extra-virgin olive oil
1 tablespoon plus 2 teaspoons chopped fresh thyme leaves
1 large eggplant, sliced into 1/4-inch rounds
1 large yellow squash, sliced into 1/4-inch rounds
1 large zucchini, sliced into 1/4-inch rounds
Kosher salt and freshly ground black pepper
4 medium vine-ripe tomatoes, sliced into 1/4-inch rounds
1/2 cup shredded fontina
1/4 cup grated Parmesan
4 large leaves fresh basil, cut into chiffonade
1 French baguette or other crusty bread, for serving

Steps:

  • Place an oven rack in the upper third of the oven and preheat to 400 degrees F.
  • Combine the shallots, garlic, 2 tablespoons olive oil and 1 teaspoon thyme in a baking dish. Bake, stirring halfway through, until lightly caramelized, 15 to 20 minutes. Let cool.
  • Line 2 baking sheets with cooling racks. Divide the eggplant, yellow squash and zucchini between the 2 sheets. Season the vegetables with 1 1/2 teaspoons salt. Let stand 30 minutes.
  • Firmly press the vegetables with a kitchen towel to remove excess water. Lift the racks from the baking sheets and brush off any excess water and salt. Transfer the vegetables onto the sheet trays. Add the tomatoes to one of the sheet trays. Toss each type of vegetable with 1 tablespoon olive oil, 1 teaspoon thyme and salt and pepper to taste.
  • Make one stack of vegetables on a baking sheet. Start with 1 tomato slice, top it with 1 to 2 slices of zucchini, depending on the size, 1 to 2 slices of yellow squash, and then top with 1 slice of eggplant. (The zucchini and yellow squash slices should fill the same amount of space as the tomato and eggplant; if they are smaller slices, use two.) Place the stack on its side in the baking dish, on top of the caramelized shallots. Repeat making stacks and adding them into the baking dish in a spiral, working from the outside inward. If there are extra vegetables, add them to the center of the dish at the end. Sprinkle with the fontina and Parmesan. Bake until the vegetables are tender and the cheese is melted and golden brown, 35 minutes. Let cool 15 minutes.
  • Garnish with the basil and serve with crusty bread.

FRESH SUMMER BERRY GRATIN



fresh summer berry gratin image

Adapted from America's Test Kitchen

Provided by Rosemary Stelmach

Time 30m

Number Of Ingredients 9

2 1/4 cups blackberries, blueberries and/or raspberries ((about 11 ounces))
3/4 cup strawberries, hulled and halved or quatered ((about 4 ounces))
2 teaspoons granulated sugar
pinch of salt
3 large egg yolks
3 tablespoons granulated sugar, divided
3 tablespoons dry white wine
2 teaspoons packed light brown sugar
3 tablespoons heavy or whipping cream, chilled

Steps:

  • Arrange berries in a shallow baking dish. Top with the sugar and salt. Gently toss to combine; set aside.
  • If making individual gratins: Line rimmed baking sheet with aluminum foil. Toss berries, sugar, and salt together in bowl. Divide berry mixture evenly among 4 shallow 6-ounce gratin dishes set on prepared sheet; set aside.
  • Whisk the egg yolks, 2 tablespoons plus 1 teaspoon granulated sugar, and wine together in medium heatproof bowl until the sugar has dissolved, about 1 minute. Set the bowl over saucepan of barely simmering water and cook, whisking constantly, until the mixture is frothy. Continue to cook, whisking constantly, until the mixture is slightly thickened, creamy, and glossy, 5 to 10 minutes (when done, the mixture will form loose mounds when dripped from the whisk). Remove the bowl from the saucepan and whisk constantly for another 30 seconds to cool slightly. Transfer the bowl to the refrigerator and chill until the egg mixture is completely cool, about 10 minutes.
  • Meanwhile, adjust the oven rack 6 inches from broiler element and preheat broiler. Combine brown sugar and remaining 2 teaspoons granulated sugar in a small bowl.
  • Whisk the heavy cream in a small bowl until it holds soft peaks, 30 to 90 seconds. Using a rubber spatula, gently fold whipped cream into the cooled egg mixture. Spoon the zabaglione over the berries and sprinkle the sugar mixture evenly on top. Let sit at room temperature for 10 minutes, until the sugar dissolves.
  • Broil the gratin until the sugar is bubbly and caramelized, 2 to 4 minutes. Keep a constant watch on the progress to prevent overbrowning. Serve immediately.

GRATIN OF SUMMER BERRIES



Gratin of summer berries image

A simple, sophisticated dessert

Provided by Good Food team

Categories     Dessert, Dinner, Lunch, Supper

Time 15m

Number Of Ingredients 6

140g strawberry , hulled and cut into halves or quarters
140g each fresh raspberry and blueberries
grated zest 1 small lemon
100g white chocolate
142ml pot double cream
2 tbsp icing sugar

Steps:

  • Scatter the berries into medium remekins or a large, shallow heatproof dish, preferably in a single layer. Sprinkle with the lemon zest, cover and chill until ready to serve.
  • Meanwhile, break up the chocolate into a small heatproof bowl. Heat the cream in a pan until almost boiling, then pour onto the chocolate. Leave for 3 mins, then stir slowly until dissolved. Allow to cool to room temperature until thickened.
  • To serve, heat the grill for a good 5 mins until glowing hot. Spoon the chocolate cream over the berries, sprinkle over the icing sugar and place under the grill. Grill for 2-3 mins until the sauce begins to brown, turning the dish if necessary. Remove and serve immediately.

Nutrition Facts : Calories 356 calories, Fat 27 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 20 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.1 milligram of sodium

FRESH BERRY GRATIN



Fresh Berry Gratin image

From America's Test Kitchen "Though a mixture of berries offers a wonderful combination of color, flavor, and texture, it's also fine to use just one or two types of berries. One-half pint of fresh berries equals about one cup of fruit. Later in the season, ripe, peeled peach or nectarine slices can be used in combination with blueberries or raspberries. We recommend using only fresh fruit, but if you must use frozen, raspberries are the best option. Do not thaw them before baking. Avoid using a metal pie pan that may react with the acidity of the fruit and impart an "off" metallic flavor. Serve the fruit gratin with lightly sweetened whipped cream or vanilla ice cream."

Provided by Pismo

Categories     Dessert

Time 25m

Yield 1 berry gratin, 4-6 serving(s)

Number Of Ingredients 8

4 cups berries (e.g. raspberries, blueberries, blackberries, and strawberries, (hulled and left whole if small, halv)
1 tablespoon granulated sugar
1 tablespoon kirsch (optional) or 1 tablespoon other eau de vie
1 pinch table salt
3 slices white bread, each slice torn into quarters
2 tablespoons unsalted butter, softened
1/4 cup brown sugar, packed
1 pinch ground cinnamon

Steps:

  • Adjust oven rack to lower-middle position and heat oven to 400 degrees.
  • Toss fruit gently with sugar, kirsch (if using), and salt in medium nonreactive bowl and transfer to 9-inch glass or ceramic pie pan.
  • Pulse bread, butter, sugar, and cinnamon in bowl of food processor fitted with steel blade until mixture resembles coarse crumbs, about ten 1-second pulses.
  • Sprinkle crumbs evenly over fruit and bake until crumbs are deep golden brown and fruit is hot, 15 to 20 minutes.
  • Cool on wire rack 5 minutes and serve.

Nutrition Facts : Calories 164.9, Fat 6.4, SaturatedFat 3.8, Cholesterol 15.3, Sodium 163.3, Carbohydrate 26.1, Fiber 0.5, Sugar 17.2, Protein 1.5

SUMMER VEGETABLE GRATIN



Summer Vegetable Gratin image

Cooking some of the ingredients beforehand is the key to a rich-tasting, nonsoggy gratin of summer vegetables: It pulls out water and concentrates flavors. The recipe has three layers - aromatics, vegetables and topping - but you can omit the topping to make it just two. Be sure to use fresh bread, nothing hard and stale, in that topping. Fluffy bits, not sandy shards, make the best crust.

Provided by Julia Moskin

Categories     casseroles, vegetables, side dish

Time 1h30m

Yield 8 to 12 servings

Number Of Ingredients 14

2 medium onions, thinly sliced
1/4 cup olive oil
2 red bell peppers, thinly sliced, or 2 additional onions
1/2 teaspoon red pepper flakes
4 cloves garlic, smashed
1 1/2 pounds plum or other ripe tomatoes
1/4 cup olive oil
1 baguette
1 cup shredded Parmesan or Gruyère cheese
1/4 cup olive oil, more for baking
1 1/2 pounds zucchini, sliced 1/4-inch thick
1 1/2 pounds yellow squash, sliced 1/4-inch thick
1/4 cup freshly chopped basil or parsley, more for garnish
Salt and black pepper

Steps:

  • Make the base layer: In a large, heavy ovenproof skillet or enameled cast-iron pan (10 to 12 inches across), combine onions and olive oil and heat to a sizzle, stirring to separate. Add bell peppers, red pepper flakes and garlic. Cook, stirring, over low heat until peppers are very soft and onions are browned, about 20 minutes. Remove from heat and remove garlic, leaving remaining mixture in the pan.
  • Meanwhile, make the topping (if using): Core tomatoes and slice them 1/4 inch thick. Lay on paper towels to drain for 10 minutes. Heat 2 tablespoons oil in a large skillet over low heat. Add tomatoes and cook very slowly, turning once or twice, until liquid has bubbled away and flesh is cooked through, about 8 minutes. (Do not overcook, or tomatoes will fall apart.) Turn off heat and let slices cool in skillet; they will continue to dry out. Tear baguette into pieces and pulse in a food processor to make coarse, fluffy, pea-size crumbs. Add remaining 2 tablespoons oil and the cheese and pulse to combine.
  • Assemble the gratin: Heat oven to 425 degrees. (If your oven has a convection feature, use it, reducing baking temperature to 400 degrees.) In a large bowl, combine oil, zucchini and squash, and toss well until lightly and evenly coated. Add basil, sprinkle generously with salt and pepper, and toss again.
  • On top of the base layer in pan, arrange squash and zucchini slices around the inner rim of the pan, standing on their edges in roughly alternating colors. Pat down into the pan so slices overlap and lie down, like shingles or fallen dominoes. Repeat to make another circle inside the first, and again if necessary, until pan is filled. Sprinkle with salt and pepper.
  • Brush oil over the top of the gratin and transfer to oven. Bake 30 minutes. Raise oven temperature to 450 degrees (425 degrees for convection), or heat the broiler.
  • If not using topping, brush surface again with oil. If using topping, arrange tomato slices in one layer on top of the par-baked gratin. Spread bread-cheese mixture over tomatoes and press down gently.
  • Bake or broil until vegetables are browned around the edges or crust is crisp and golden. Let cool slightly and serve hot or at warm room temperature. Garnish each serving with herbs.

Nutrition Facts : @context http, Calories 370, UnsaturatedFat 16 grams, Carbohydrate 37 grams, Fat 22 grams, Fiber 4 grams, Protein 10 grams, SaturatedFat 5 grams, Sodium 724 milligrams, Sugar 12 grams, TransFat 0 grams

Tips:

  • Use a variety of berries to add color and flavor to your gratin. Strawberries, blueberries, raspberries, and blackberries are all great choices.
  • If you don't have a knob of butter, you can use 1 tablespoon (15 grams) of unsalted butter, melted.
  • Be sure to grease your baking dish before adding the berries and batter. This will help prevent the gratin from sticking.
  • Bake the gratin until the top is golden brown and the berries are bubbling. This usually takes about 30 minutes.
  • Serve the gratin warm or at room temperature. It's delicious on its own or with a dollop of whipped cream or ice cream.

Conclusion:

Summer berry gratin is a delicious and easy-to-make dessert that's perfect for any occasion. Made with fresh berries, a creamy custard base, and a crispy streusel topping, this gratin is sure to be a hit with everyone who tries it. So next time you're looking for a special dessert, give this summer berry gratin a try.

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