Directions

1. Preheat the oven to 400° F. Pop the goat cheese into the freezer for about 15 minutes — this makes it easier to slice. Grease a 9-inch ceramic pie plate or tart dish.
2. Put the tomatoes and remaining gratin ingredients into a mixing bowl and stir to combine. Scoop the mixture into the prepared baking dish and spread it evenly to the edges. Slide the dish into the oven and bake for 30 minutes.

3. While the tomatoes bake, make the topping by putting the crumbs, Parmesan, Everything Rainbow, and sea salt into a small mixing bowl; stir to combine. Drizzle on the olive oil and stir again until it coats the crumbs and there are no lumps.

4. Take the goat cheese out of the freezer. Unwrap and cut it crosswise into ½-inch thick slices. (You should net 8–9 slices. Wiping the knife blade between cuts makes the slicing neater and easier.) Drop one slice of cheese into the bowl of seasoned crumbs and coat all sides with crumbs using your fingers to gently press the crumbs onto the cheese. Set the coated cheese on a plate, then repeat with the remaining slices.
5. Remove the baking dish from the oven. Give the tomatoes a stir, then sprinkle the remaining crumbs over them. Arrange the crumb-coated goat cheese slices on top in a circle. Return the baking dish to the oven and bake for 15 more minutes. The crumbs should be golden brown and crunchy. (If you’d like an even toastier finish, give the dish an additional minute or two under the broiler.) Let the gratin rest for 4–5 minutes before serving.